What to Buy1. Shiitake mushrooms - 6 pieces
2. Meat, something like schnitzel meat, 500 grams
3. 4 Eggs
4. Green onion, 1 bunch
5. Carrots, 2 medium
6. Onion, one large
7. Garlic, 3 heads
8. Ginger, fresh, about a tablespoon's worth
9. Bean sprouts (Chinese), one pack
10. Soy sauce
11. Rice noodles or, even better, buckwheat noodles (soba), 300-400 grams
12. Sunflower oil, salt, pepper
How to Make It1. Pour half a liter of boiling water over the shiitake mushrooms and let them sit for half an hour, then chop them finely into pieces about a centimeter in size
2. Cut the onion in half and then crosswise, as shown in the picture; cut the carrots crosswise, the garlic the same way, and cut the ginger into matchsticks and then in half (ginger adds heat, so don't use more than a tablespoon)
3. Cut the beef into long, flat strips about 5 centimeters long
4. In the deepest pot you have, pour in sunflower oil and heat it, add the onion and carrots, fry stirring over medium heat for about three minutes
5. Add the garlic, ginger and meat, fry and wait for the liquid to evaporate; once the meat browns and gets slightly crispy, pour in 2 liters of water, add a teaspoon of salt, 3 tablespoons of soy sauce, bring to a boil and let it simmer for half an hour on low heat
6. Put the eggs on to boil in plenty of water, with the water gently boiling. They need to cook for about 10 minutes. Then drain the water and immediately pour cold water over them - that way they'll peel easily; peel them
7. Add the shiitake soaking water to the soup, and simmer for another 40 minutes on low heat
8. Cook the noodles the same way you'd cook pasta, in about two liters of water - they cook faster, check the package, about three minutes - drain in a colander and rinse with water. Careful! :-) They'll get sticky after that, so it's best to do this right before serving
9. Now chop the green onion, two stalks per bowl of soup. Also for each bowl, you'll need an egg, cut into wedges
10. Put the noodles in the bowl, the sliced egg, onion and a handful of bean sprouts. Ladle in two scoops of soup along with the meat, vegetables and mushrooms
2. Meat, something like schnitzel meat, 500 grams
3. 4 Eggs
4. Green onion, 1 bunch
5. Carrots, 2 medium
6. Onion, one large
7. Garlic, 3 heads
8. Ginger, fresh, about a tablespoon's worth
9. Bean sprouts (Chinese), one pack
10. Soy sauce
11. Rice noodles or, even better, buckwheat noodles (soba), 300-400 grams
12. Sunflower oil, salt, pepper
How to Make It1. Pour half a liter of boiling water over the shiitake mushrooms and let them sit for half an hour, then chop them finely into pieces about a centimeter in size
2. Cut the onion in half and then crosswise, as shown in the picture; cut the carrots crosswise, the garlic the same way, and cut the ginger into matchsticks and then in half (ginger adds heat, so don't use more than a tablespoon)
3. Cut the beef into long, flat strips about 5 centimeters long
4. In the deepest pot you have, pour in sunflower oil and heat it, add the onion and carrots, fry stirring over medium heat for about three minutes
5. Add the garlic, ginger and meat, fry and wait for the liquid to evaporate; once the meat browns and gets slightly crispy, pour in 2 liters of water, add a teaspoon of salt, 3 tablespoons of soy sauce, bring to a boil and let it simmer for half an hour on low heat
6. Put the eggs on to boil in plenty of water, with the water gently boiling. They need to cook for about 10 minutes. Then drain the water and immediately pour cold water over them - that way they'll peel easily; peel them
7. Add the shiitake soaking water to the soup, and simmer for another 40 minutes on low heat
8. Cook the noodles the same way you'd cook pasta, in about two liters of water - they cook faster, check the package, about three minutes - drain in a colander and rinse with water. Careful! :-) They'll get sticky after that, so it's best to do this right before serving
9. Now chop the green onion, two stalks per bowl of soup. Also for each bowl, you'll need an egg, cut into wedges
10. Put the noodles in the bowl, the sliced egg, onion and a handful of bean sprouts. Ladle in two scoops of soup along with the meat, vegetables and mushrooms
