The Chinese soup with dried mushrooms and chicken in the Moroccan way:

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Today I prepared one incredible Chinese soup with dried mushrooms with the chicken and vermicelli, I put some herb in bouillon to give it a good flavor, am sure if you give it try you will like it, and for fasting day you need something rich and nutritious like soup , for me the soup is something important in my table , every time I made a different soups, last time I made the Moroccan soup which we call it harira, this one also contains many vitamins and folic.
So now I will give you the ingredients which I need to make it:

INGREDIENTS:

• 500 g of boneless chicken breast
• 1 bowl of dried mushrooms ( black mushrooms ).
• 1 Small paquet of Chinese vermicelli
• 1 leek
• spring onion
• olives oil
• fresh ginger grated
• maggi cubed
• salt +black pepper
• soya sauce
• cooking cream
• 2 tablespoon of corn flour

BOUILLON:

• water
• origano
• thyme
• basilic
• onion
• carrot
• chicken bones for flavoring
• olives oil
• soya sauce
• maggi cubed

DIRECTION:

preparation of bouillon:

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• boil the water , add the salt+ basilic+ thyme+ olives oil+coriander +origano +onion slices+ carrot slices +ginger grated+soya sauce.
• let all boil then filtrate it, and keep the bouillon separately.

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• put olives oil in the pan and add chicken + spring onion cut small + leek+ ginger grated + soya sauce+Maggi cubed+salt.
• stir all well and add the dried mushrooms which we soaked before and the vermicelli ,mix the ingredients well after turn off the heat.

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• put the mixture in the bouillon and let all boil , after 10 min , mix little bouillon with 2 tablespoon of corn flour, and add to the mixture.
• the last touch I made it’s the cooking cream to change the color of the soup, and to give a good taste to it.
  So the Chinese soup is ready to have it in iftaar!!!!
  I hope you like it , and you give it try !!!
  

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@creativewoman