ingredients

8 plates of ravioli from Dauphiné - Saint Jean
400 g of chicken breast
4 tablespoons soy sauce
15 g dried black mushrooms
4 new onions
150 g frozen peas
1 carrot
1 leek
1 celery stalk
50 g of bean sprouts
1 teaspoon of curry
Pepper
Oil

Steps

Chinese soup of ravioli and chicken

Soak the mushrooms in boiling water,

Cut the vegetables and chicken in small dice.

In a saucepan, sauté the diced vegetables with a little oil.
Sprinkle with curry.

Pour 1 liter of water and pepper.

Add the diced chicken, peas, mushrooms drained and cut into strips. Season with soy sauce.

Let it simmer for 25 minutes.

3 minutes before the end of cooking, add the ravioli and the bean sprouts.
Serve immediately.

Use soy sauce to season to your liking.