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Beijing-style Chicken Soup with Soy Noodles and Black Mushrooms
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.
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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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