Mushroom Soup Noodles

Mushroom Soup Noodles

Ingredients:
- Dried egg noodles or instant noodles give a little oil.
- 1/2 chicken
- 1 can of mushroom, split into two pieces
- boiled mustard green.
- boiled bean sprouts.
- fried red onion.
- leaves onion, finely chopped.

Seasonings:
- 3 pieces Garlic mashed
- 1 pc of onion cut into pieces.
- Ginger 2 cm.
- 3 tablespoons soy sauce
- Salt, pepper.

How to cook:
1) Boil the chicken with 2 1/2 lt of water to make broth, after the chicken is cooked turn off heat let the chicken in the broth 1/2 hour, remove chicken and slice thinly.
2) Saute garlic, ginger and onions until fragrant with butter, put into the broth, bring to a boil again add the mushrooms. Cook until boiling and add salt, pepper and soy sauce.
3) Serve with means arranged in bowls, vegetable noodles, sliced ​​chicken, add mushroom sauce, sprinkle with fried onions and scallions.

Sauce:
Large red chilli thinly sliced ​​1 pc add soy sauce 2 tbsp.

Miso Soup Tofu

Miso Soup

Ingredients:
- 200 grams of tofu jepanese
- 3 tablespoons cooking oil
- 1 quart dashi broth
- 150 grams miso
- 200 grams of spinach


How to Cook:
1) Wrap Tofu with clean cloth
2) Press to get the water out and cut tofu into small pieces
3) Heat oil in frying pan
4) Stir-fry Tofu and drain, boil the broth and add tofu
5) Melt the miso with a little broth and enter into the broth
6) Add spinach that has been cut and then cook until the broth boils
7) Serve hot