Prep time: 20 minutes
4 tbsp cooking oil
1 large onion, peeled and chopped
1 medium size carrot,peeled and sliced in bias cut
10 cloves garlic,minced
dried earwood or shitake mushrooms (4 oz) soaked in cold water until soft.
3 to 4 tbsp soy sauce
ground pepper to taste
2 cups chicken (shredded)
1/2 cup chicken broth
1 chicken cube (optional)
1/2 cup mushroom
1 pinch of safflower threads
2 bundles of sotanghon, pre soaked in cold water and softened.
Pre heat oil and saute onions and and carrots.
Cook for 2 minutes then add garlic and cook for 30 seconds.
Add mushrooms. Save the mushroom broth (1/2 cup)
Add soy sauce and ground pepper.
Keep cooking for a minute.
Then add cooked chicken, broth and chicken cube (dissolved)
Adjust heat to high
Bring to a boil.
Add mushroom broth.
You may add more water in case you want more broth.
Keep cooking for 2 minutes or until it boils.
Add green onions.
Turn off heat.