Hot & Spicy Soup with Glass Noodles | Recipes | Lee Kum Kee

Name: Hot & Spicy Soup with Glass Noodles | Recipes | Lee Kum Kee
Total time: 60 min
Ingredients: 600g mung bean vermicelli noodle, soaked; 400g bean sprouts, washed; 160g edamame beans, blanched in boiling water for 3 minutes; 4 shiitake mushrooms, finely sliced; 1 pak choi/ Chinese leaf, sliced; 1 spring onion, sliced at an angle; ½ carrots, cut into fine matchsticks; ½ courgettes, cut into fine matchsticks; 15g dried seaweed; 30g pickled ginger; Small bunch coriander; 3 large dried shiitake mushrooms, soaked in hot water for at least 1 hour and then sliced; 1 spring onion, cut in half; 1 red chilli, sliced at an angle; 1 litre chicken stock; 25g ginger, sliced; 1 Sachet Lee Kum Kee Tomato Garlic Stir-fry Sauce; 2 Tbsp Lee Kum Kee Premium Oyster Sauce; 2 soft boiled eggs (bring a saucepan of water to boil and then place room temp eggs into the boiling water for 5 ½ minutes, remove and cool under the cold water tap); 10 Tbsp Lee Kum Kee Premium Light Soy Sauce; 10 Tbsp Lee Kum Kee Premium Dark Soy Sauce; 3 Tbsp water; 1 Tbsp Lee Kum Kee Seasoned Rice Vinegar

uk.lkk.com

Make your very own traditional Chinese hot and sour soup. Packed full of tender vegetables and smooth glass noodles.

Keywords

soup
noodles
lee kum kee
chiu chow chilli oil
recipes

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Ingredients

600g mung bean vermicelli noodle, soaked
400g bean sprouts, washed
160g edamame beans, blanched in boiling water for 3 minutes
4 shiitake mushrooms, finely sliced
1 pak choi/ Chinese leaf, sliced
1 spring onion, sliced at an angle
½ carrots, cut into fine matchsticks
½ courgettes, cut into fine matchsticks
15g dried seaweed
30g pickled ginger
Small bunch coriander
3 large dried shiitake mushrooms, soaked in hot water for at least 1 hour and then sliced
1 spring onion, cut in half
1 red chilli, sliced at an angle
1 litre chicken stock
25g ginger, sliced
1 Sachet Lee Kum Kee Tomato Garlic Stir-fry Sauce
2 Tbsp Lee Kum Kee Premium Oyster Sauce
2 soft boiled eggs (bring a saucepan of water to boil and then place room temp eggs into the boiling water for 5 ½ minutes, remove and cool under the cold water tap)
10 Tbsp Lee Kum Kee Premium Light Soy Sauce
10 Tbsp Lee Kum Kee Premium Dark Soy Sauce
3 Tbsp water
1 Tbsp Lee Kum Kee Seasoned Rice Vinegar