Herbal Chicken Somyeon Soup


400g somyeon (thin noodles)

800g chicken pieces

200g fresh shiitake mushroom (separate the cap and stems)

20g dried longan

20g huai shan

20g lily bulb

10g yu zhu

10g huang qi

3g dang gui

20g dang shen

10 red dates

1 tbsp wolfberry

2500ml water


2 tsp salt


2 stalks spring onion (chopped)

Preparation Instructions:

  1. Rinse and drained the chicken pieces, shiitake mushroom and Chinese herbs.
  2. Add 2500ml of water into a pot and bring to a boil.
  3. Add in chicken pieces, shiitake mushroom, dried longan, huai shan, lily bulb, yu zhu, huang qi, dang gui, dang shen and red dates. Bring to a boil again, turn heat to low and continue to simmer for 1 hour.
  4. Skim off the excess fat.
  5. Add in wolfberry and season with salt.
  6. Bring a pot of water to a boil. Add in somyeon and cook for 3 minutes. Remove, rinse with cold water and divide the noodles into 4 serving bowls.
  7. Ladle the hot piping herbal chicken soup into the serving bowls with somyeon. Garnish with chopped spring onion. Serve.

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