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Udon in Soup with Cilantro Preserved Egg Sliced Fish and Black Fungus

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    5mins

  • Cooking

    10mins

Easy Recipes Less Than 15 mins Rice or Noodle Seafood Lunch Dinner Healthy Asian Food

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

Menu-oriented Sauce, Soup Base

Soup Base for Fish and Cilantro Hot Pot

How to make it

  1. Bring 1.2 L water to boil, add marinade and cook half portion of cilantro.
  2. Blanch the udon, add and cook black fungus, straw mushroom and Shanghai cabbage, mix well. Add sliced fish at the end.
  3. Add the remaining cilantro after cooked for around 2 minutes, ready to serve.
  4. 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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