Clear Chicken and Mushroom Noodle Soup

Ingredients

• chicken breast — 150 g, sliced thin against the grain
• mixed mushrooms (button, shiitake, enoki) — 150 g, sliced
• fresh or dried wheat noodles — 100 g (about 1 nest)
• low-sodium chicken broth — 800 ml
• ginger — 3 slices
• light soy sauce — 1 tbsp
• cornstarch — 1 tsp mixed with 1 tbsp water
• salt — 1/4 tsp
• white pepper — 1/4 tsp
• scallions — 1 stalk, chopped

Steps (beginner-friendly)

1. Slice the chicken breast very thin (1-2 mm) against the grain, toss with the cornstarch slurry, and set aside — thin slices cook in seconds and stay tender.
2. Bring 800 ml broth to a boil with ginger slices over high heat.