- Place chicken stock, sake, Chang’s Light Soy Sauce, bamboo shoots and mushrooms in a saucepan and bring to the boil, then simmer for a few minutes to incorporate flavours and gently cook the mushrooms.
- While the soup is simmering, cook the Chang’s Long Life Noodles as per instructions on the pack and divide between four soup bowls.
- Ladle soup over the noodles and arrange sliced pork, eggs, nori strips and spring onions on top of each bowl.
- You can also use Chang’s Egg Noodle, Rice Vermicelli or Super Lo Cal Noodle.
Note: you can substitute the fresh shitake mushrooms with dried, but soak them in very hot or boiling water for 20 minutes then discard stems