Recipes > Glass Noodle and Chicken Soup (Mien Ga)

Ingredients

• 6 small dried cloud ear mushrooms
• 2 ounces dried cellophane noodles
• 6 cups chicken stock
• 8 ounces boneless, skinless chicken breast, thinly sliced against the grain
• traditional herbs
• 2 scallions, trimmed and thinly sliced
• 2 or more red bird's eye or Thai chilies, stemmed, seeded, and thinly sliced
• 1/4 cup fried shallots
• fish sauce

Preparation Method

1. Put the cloud ear mushrooms and cellophane noodles in a bowl with hot water to cover, then set a plate over the bowl to prevent steam from escaping. Let stand until the mushrooms and noodles rehydrate and soften, about 15 minutes. Squeeze the mushrooms and noodles between the palms of your hands to get rid of the excess water. Using a paring knife, remove any hard stems from the mushrooms, then halve them.

2. Meanwhile, pour the chicken stock into a pot and bring it to a gentle boil over medium heat. Reduce the heat to medium-low, add the mushrooms, noodles, and chicken breast, and cook until the noodles become transparent, about 10 minutes. Divide soup among 4 soup bowls and garnish with some traditional herbs, scallions, chilies, and fried shallots. Add fish sauce to taste.