Chinese Vermicelli and Chicken Soup

Chinese vermicelli (mien) is a clear, transparent and dry fine noodles make from mung bean starch.

They are available at the grocery stores for oriental food, especially at those featuring Chinese and Korean items. There is also a special kind of mushroom used in this soup, called "wood ears" or "cat ears" becaof their resemblance in shape and color to cat's ear, and becathey grow from a kind of dry wood. Wood ears do not have any mushroom flavor but they are used for their crispness.
To Chinese vermicelli and wood ears soak them in cold water 20 minutes before cooking. Rinse the wood ears well and slice them coarsely. If wood ears are not available, sliced canned mushroom.
For 6 servings:

• 1/2 lb. green bean noodles
• 1/3 cup sliced wood ears or 2/3 sliced mushrooms
• 1 cup chicken breast (cut into 2" x 1/2" pieces)
• 2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, black or white
• 1 tablespoon chopped green onion
• 6 cups bouillon (recipe 1)

Cook chicken pieces in boiling for 15 minutes. Skim while cooking. Add Chinese vermicelli and sliced mushrooms. Cook for 15 minutes more. Season the soup with salt, pepper and chopped green onion. While serving provide the guests with spoons and chopsticks.

Source TUVY