Chicken Noodle Soup
|Egg noodles||3 Ounce (Fine)|
|Boiling salted water||2 Cup (32 tbs)|
|Cooked white chicken meat||3 Ounce|
|Canned bamboo shoots||1 1⁄2 Ounce|
|Shredded chinese cabbage||2 1⁄2 Teaspoon (1 Dessertspoon, Hot)|
|Chicken stock/1 chicken bouillon cube and water||1 1⁄2 Pint (U.S. 3.75 Cups)|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
Drop the noodles into very slightly salted boiling water and leave to cook for 6-8 minutes.
Meanwhile, cut the chicken and bamboo shoots into strips.
Place them ready with the Chinese cabbage.
Bring the stock to the boil.
Drain the noodles, rinse them and drain them again.
Add them to the stock, together with the chicken, bamboo shoots and cabbage.
Boil up for 2-3 minutes.
Season lightly with salt and Ve-Tsin, remembering that the stock, noodles and cabbage already have salt in them.