Cooking Instructions
1.
Boil the
Enoki Mushrooms (1 bunch)
for about 1-2 minutes, drain them and put into the bottom of a bowl.
2.
Boil the
Fresh Potato Noodles (6 oz)
separately for about 1-2 minutes, drain them and put into the bottom of the bowl with boiled and drained enoki mushrooms.
3.
Boil the
Beef (8 oz)
for a minute to cook, and set aside.
4.
Add the
Canola Oil (1 Tbsp)
into the pot.
5.
Fry the
Pickled Ginger (1 handful)
for a minute, and then add
Rice Vinegar (1/2 Tbsp)
,
Piri Piri Chilli (1/2 Tbsp)
,
Chili Sauce (1/2 Tbsp)
,
Granulated Sugar (1 pinch)
to form the soup.
6.
Add the
Campbell's® Cream of Chicken Soup (1/2 cup)
,
Campbell's® Concentrated Chicken Stock (1 Tbsp)
, and
Chicken Stock (1 cup)
. Stir everything together and heat to a simmer. Season with
Salt (1 pinch)
and
MSG (1 pinch)
.
7.
Pour the broth into the bowl over the mushrooms and noodles.
8.
Top with the beef. Serve and enjoy.