CHICKEN SOTANGHON SOUP

INGREDIENTS

• 8 oz vermicelli (bean thread noodle)
• 6 dried shitake mushrooms
• 2 tbsp olive oil
• 2 cloves garlic , minced
• 1 onion , chopped
• 2 cups shredded cooked chicken meat ( I used rotisserie chicken meat )
• 2 tbsp fish sauce or 2 tsp salt
• 1/8 tsp white pepper
• 8 cups chicken broth ( I used homemade broth, see notes below for recipe )
• Chopped green onions

INSTRUCTIONS 

• Soak bean thread noodles in warm water for 15 minutes, drain and set aside.
• Soak shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
• Heat a pot over medium heat. Add oil and sauté garlic until golden brown. Add onions and sauté for 2 minutes or until soft. Add mushrooms and chicken meat; sauté for 2-3 minutes.
• Add fish sauce (or salt), white pepper and broth, bring to a boil. Add drained noodles and cook for 3 -5 minutes or until noodles are tender. Transfer to a soup bowl. Garnish with green onions and serve.