Beijing-style Chicken Soup with Soy Noodles and Black Mushrooms

Recipe by THE YELLOW RICE

A classic Chinese soup, light and spicy, made with chicken, soy noodles, black mushrooms and flavored with soy sauce, vinegar and chili. Perfect for a comforting and quick meal.

EasyChineseServes 4

Printable version with shopping checklist

Source Video
2h 37m
Prep
7m
Cook
20m
Cleanup
3h 4m
Total

Cost Breakdown

Total cost:$9.85
Per serving:$2.46

Critical Success Points

  • Soak the noodles and mushrooms for at least 2 hours.
  • Mix the potato starch with cold water before adding to the broth.
  • Add the vinegar and chili paste at the end of cooking to prevent the flavor from becoming too acidic.

Safety Warnings

  • The broth boils at 100 °C; handle with care to avoid burns.
  • Sesame oil is very hot when added, do not touch it directly.

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