Tibetan “Shark Fin Soup”

Soak the dried mushrooms in lukewarm water for 20-30 minutes. Lift out, drain, remove stems and cut into thin strips. Boil water in a pot, put in the glass noodles and let them steep for 2 minutes. Strain and cut into bite-sized pieces. Cut cooked chicken, ham and bamboo shoots into fine strips. Now finely chop the spring onion as well as the ginger and sauté both in hot oil until light. Deglaze with rice wine and pour in chicken soup. Add the bamboo shoots, mushrooms, glass noodles and chicken and bring to the boil. Season with soy sauce, salt and a pinch of sugar. Stir the cornstarch in a little cold water until smooth, add and thicken the soup with it. Serve the soup in bowls and sprinkle with coarsely ground pepper. Spread the strips of ham on top and garnish with cilantro.

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