Mihoen soup with omelette rolls

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A delicious Oriental noodle soup filled with mushrooms, bean sprouts and omlette rolls, tasty vegetarian and filling!



Slice the chestnut mushrooms and tear the oyster mushrooms into pieces. Chop the garlic finely and the spring onion into rings.
Heat the sesame oil in a pan and fry the spring onions and garlic. Then add the mushrooms and oyster mushrooms and fry for a while. Then add the soy sauce and vegetable stock and let it simmer for about 15 minutes.
Meanwhile, finely chop the chives and mix the chives with the eggs, a dash of milk, salt and pepper in a bowl. Heat a frying pan on the stove with some butter or oil and fry an omelette in it. Let it cool down and roll it up. Then cut into slices so that you get rolls.
Add the noodles and bean sprouts to the soup and let it cook for another 2 minutes. Serve the noodle soup with the omlette rolls, sesame seeds, lime and extra chives.
Mihoen soup with omelette rolls

Source: Leukerecepten by leukerecepten-nl.
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