Indonesian Chicken Soup (Bihuhnsuppe)

• 150 g chicken breasts, cooked and sliced thinly
• 150 g rice noodles
• 10 button mushrooms, sliced
• 5 cloud ear mushrooms, dried
• 40 g bean sprouts
• 80 g bamboo shoots, sliced
• 1 small carrot
• 1 red pepper
• 1 liter water
• 1 chicken stock cube
• 3 tablespoons dark soy sauce
• 1 teaspoon pepper
• 1 tablespoon curry powder
• 3 tablespoons rice wine
• 1 tablespoon rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon sambal oelek
• 3 tablespoons Worcestershire sauce
• salt, to taste

1. Rehydrate the mu-err mushrooms by soaking them in water for 30 minutes, then slice.
2. Slice the carrot and red pepper.
3. Break or cut the noodles into approximately 2 inch long pieces.
4. Bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices.
5. As soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.

chicken breasts, rice noodles, button mushrooms, cloud ear mushrooms, bean sprouts, bamboo shoots, carrot, red pepper, water, chicken, soy sauce, pepper, curry powder, rice wine, rice vinegar, sesame oil, sambal oelek, worcestershire sauce, salt

Taken from www.food.com/recipe/indonesian-chicken-soup-bihuhnsuppe-151313 (may not work)