Udon in Soup with Cilantro Preserved Egg Sliced Fish and Black Fungus
What You Will Need
Ingredients
- Fresh fish 160 g (sliced)
- Cilantro 40 g
- Preserved egg 1 pc (cut into wedges)
- Shanghai cabbage 200 g
- Black fungus 50 g (shredded)
- Straw mushroom 30 g (cut into halves)
- Udon 2 pcs (approx. 360 g)
Seasoning
- Lee Kum Kee Soup Base for Fish and Cilantro Hot Pot 1 pc
Made with
Lee Kum Kee products
How to make it
-
Bring 1.2 L water to boil, add marinade and cook half portion of cilantro.
-
Blanch the udon, add and cook black fungus, straw mushroom and Shanghai cabbage, mix well. Add sliced fish at the end.
-
Add the remaining cilantro after cooked for around 2 minutes, ready to serve.
-
Dietitian’s Advice Black fungus and straw mushroom is mushrooms that consists a large amount of soluble fiber. Embracing low-fat diet helps controlling cholesterol.
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