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1
Have the soup that results from making chicken meatballs ready..
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2
You an make a delicious soup with the poaching liquid from boiled chicken too..
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3
Strain the soup through paper towels.
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4
If there isn't enough soup, augment it with water.
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5
If the soup doesn't have enough flavor, add a little soup stock granules.
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6
Rehydrate the wood ear mushrooms by soaking them in water, and cut into 2-3 pieces each.
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7
Cut the carrot and king oyster mushroom into sticks.
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8
Slice the bamboo shoot thinly.
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9
De-salt the zha cai for a short time and then julienne.
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10
Simmer the cut up vegetables in the soup.
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11
Season with sake, salt and pepper.
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12
Add the chicken meatballs and cellophane noodles.
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13
I used these noodles this time.
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14
They don't have to be pre-soaked to rehydrate and can just be added to soups.
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15
Add a little sesame oil and some pea shoots that have been cut into 3 cm pieces, and the soup is done.
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16
You only need a small amount of pea shoots as garnish.
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17
I cut the roots off a pack I'd bought previously and put them in water to grow more shoots.
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18
I used these shoots in the soup this time.
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19
You can omit the chicken meatballs, and the soup will still be great.
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20
Add lots of mushrooms and vegetables.
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21
For light and fluffy egg drop soup
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22
The meatball-soup can be used to make Chinese style rice
