Rice noodle soup

Name: Rice noodle soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Thin rice noodles; 2 piece shiitake mushroom; a pinch shrimp; a pinch chopped green onions; 1 tsp Soybean paste; a pinch oil; a pinch Mung bean sprouts; a pinch Char Siu

A comforting rice noodle soup whose broth starts with fragrant stir-fried dried shrimp, shiitake, and char siu, simmered with soybean paste and finished with snap-tender bean sprouts.

10 minNewEasy Soups Boil Sauce Flavor

Instructions

1
Soak the thin rice noodles in cold water until soft (these rice noodles only need to soak for a few minutes).
2
Soak the shrimp and shiitake mushrooms in advance, cut the shiitake mushrooms into shreds, and cut one or two pieces of char siu into small pieces as well.
3
Put a little oil in the pan, then add the dried shrimp, shiitake mushrooms, and char siu to the pan and stir-fry until fragrant.
4
Add an appropriate amount of water and bring it to a boil, then add a small spoonful of soybean paste.
5
Remove the roots of the mung bean sprouts, wash them clean, and chop some green onions.
6
Put the rice noodles and mung bean sprouts into the pot and cook for about 1 minute.
7
Serve into a bowl.
8
Sprinkle some chopped green onions.
9
The finished product, Kuaishou rice noodle soup, is done.