Serves:4
Preparation time:20 minutes
Difficulty:Easy
Ingredients:
- 1litre best quality chicken stock
- ½ cup sake
- ¼ cup Chang's Soy Sauce Light
- 200g cold roast pork- rolled shoulder, loin, leg or fillet- thinly sliced
- 2 boiled eggs, peeled and halved
- 250g Chang's Long Life Noodles or Chang's Organic Ramen Noodles
- 100g bamboo shoots, thinly sliced
- 4 fresh shitake mushrooms, sliced or quartered
- ½ sheet nori, thinly sliced
- 2 spring onions, sliced diagonally
Method:
- 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.
- Enjoy!
- 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
