Fresh Mushroom Chicken Soup Rice Noodles 🍜

Clean the drumstick mushrooms (other types of mushrooms can also be used) and cut them finely. Hot pot meat slices (pork, chicken, or beef can be used) just need to be thawed, no marination required.

Blanch the slices of meat in boiling water until cooked, just like dipping them in hot pot for 10-20 seconds. Blanch the king oyster mushrooms until cooked. Sprinkle with black pepper salt.

I prepared the chicken soup in the morning to use as the broth for the rice noodles. If you don’t have freshly made chicken soup, you can use canned chicken soup or concentrated chicken soup instead. Cook the rice noodles until each strand is separate, soft but slightly chewy. Rinse with cold water. If you’re not proceeding to the next step immediately, soak them in warm water to prevent sticking.

Put the rice noodles and chicken soup into a clay pot, add salt for seasoning, and cover to bring to a boil. Try to scoop the chicken oil from the surface of the soup onto the rice noodles; the noodles, covered with a layer of steaming chicken oil, will resemble the 'crossing-the-bridge' rice noodles you get outside. (But my chicken soup doesn't have much oil, so it doesn't look as good. I usually peel the chicken and remove the fat before making the soup, trying to let my family, especially the elderly and children, consume less animal fat.)

Waiting for the rice noodles~ Spending 1 minute to cook a soft-boiled egg. In another one of my recipes, I specifically introduce an easy method for making soft-boiled eggs.

When the soup starts boiling, uncover and add the cooked meat, mushrooms, and onsen egg. Turn off the heat and let it sit for one minute.

The end, scattering onions.

If you don't have a clay pot, just pour the hot soup directly over the hot rice noodles, and top it with cooked meat, mushrooms, and a onsen egg. It works the same way.