An authentic Hong Kong-style street food. It is simple and easy to make. I am the first to add prosciutto hams to enhance flavor of the soup. I will also how you how to handle the noodle perfectly
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Ingredients
- 2 pcs prosciutto hams (sliced or 50g shredded chicken fig1)
- 3 pcs shiitake mushroom (soaked/clean/shredded fig2)
- 30 g Wood ear (soaked/clean/shredded fig3)
- 40 g glass noodles (soaked/clean/sectioned fig4)
- 1 pcs egg (beaten)
Broth mixture
- 400 ml chicken broth (fig5)
- 150 ml water
- 1 tsp dark soy sauce (fig6)
- 1 tsp sesame oil (fig7)
- 0.5 tsp salt
Starch mixture
- 3 tbsp waterchestnut starch (or use tapioca flour, potato flour fig8)
- 2 tbsp water
Instructions
- Stir-fry shredded Prosciutto and set aside
- mushroom, wood ear, bamboo shoot stir fry in a frying pan with 1 tsp of oil over medium high heat. Add in the broth mixture.
- Cook the cellophane noodles in the soup for 2 minutes, set aside
- Thicken the soup mixture with thickening. Turn off the heat, add the egg and stir well
- Evenly put cellophane noodles and shredded Prosciutto in 2 bowls. Add in the soup mixture. Serve it hot.
Tips and notes
- To make the color darker, you can use up to 1 tbsp dark soy sauce
- It is better to server immediately or the noodle will absorb all the soup
Notes
Ingredients - Click to enlarge the image
