• Soak the shiitake mushroom and black fungus separately in just-boiled water for at least 20 minutes. Once done, rinse under cold water and cut into thin slices.
• Add the chicken stock and water into a pot on medium-high and bring to the boil.
• Meanwhile, put the onion and ginger in a fry pan on medium-high heat. Dry fry them until they are charred, then add them to the stock.
• Once the pot is boiling, turn down the heat to medium-low and add the chicken and shiitake mushrooms.
• Cook the chicken for roughly 10 minutes or until done. Once cooked through, remove and shred. Set the shredded chicken aside.
• In a small pot, add boiling water and cook the black fungus for 5 minutes. Once done, strain and set aside.
• Prepare the glass noodles as per packaging.
• Add the black fungus, fish sauce, sugar and pepper to the soup. Check the seasoning and adjust to your taste.

Assembling the Bowls

• Turn the heat up to medium-high and allow the soup to come to a boil.
• Divide the glass noodles into bowls. Add the chicken, black fungus and bean sprouts (if using) on top.
• Ladle the boiling soup into the bowls and garnish with chopped spring onion and fried shallots.
• Serve