Noodle Mushroom Soup
|Noodles||1 Cup (16 tbs), boiled in salted water, drained and rinsed|
|Mushrooms||1⁄2 Cup (8 tbs), chop the stem and leave the caps whole|
|Chicken stock||5 Cup (80 tbs)|
|Cream||1 Cup (16 tbs)|
1. Fry mushrooms in 3 tbsp butter and add, along with the noodles, to the boiling chicken stock.
2. Simmer for 5 minutes, taking care that the noodles do not get mushy.
3. Lower the heat.
4. Add seasoning and aji-no-moto.
5. Lastly, stir in the cream and serve immediately with a dusting of paprika on each bowl of soup.