PORTIONS: 4
INGREDIENTS
½ lb. chicken breast
6 qt. water
1½ chicken bouillon
1 tbsp. vegetable oil
1 onion cut in half and thinly sliced
1 tsp. minced ginger
1 minced garlic clove
4 oz. mushrooms
½ tsp. salt
1 tbsp. rice wine
¼ tsp. ground black pepper
1½ oz. vermicelli rice noodles
4 oz. spinach cut in pieces
1 tbsp. chopped cilantro
METHOD
In a large pot boil the water and cook the chicken breast until soft. Let it cool off and shredded it. Strain the liquid and clean the pot. Place the vermicelli in a container heat resistant and cover with the hot chicken broth, let it be soft. Heat the pan with the oil and sauté onions, ginger and garlic together. Add mushrooms and cook for 2 minutes. Add the chicken broth, the broth of the noodles, chicken bouillon, salt, pepper, wine and spinach.
To serve divide the chicken and noodles in soup bowls and add the broth with the vegetables. Sprinkle cilantro on top of the soup.
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