Updated: Feb 14
This Asian chicken noodle soup is very filling and tasty. It's made with glass noodles.
The soup itself is not too heavy, so I think this soup recipe is a perfect option for breakfast in winter.
<ASIAN CHICKEN NOODLE SOUP/ 春雨スープ>
＜Yield> 2 servings
<Prep time> 1 minute
<Cook time> 5 minute
150g chicken mince/ground chicken
1 cup Chinese chives
½ cup green onions/ leek, chopped
½ handful clear noodles
½ teaspoon ginger, grated
2 cups chicken stock (2 cups water + 1 teaspoon any soup stock powder )
¼ cup rice wine without MSG and salt
1 tablespoon Soy sauce
1 tablespoon rice vinegar
1 teaspoon Toasted sesame oil
1 teaspoon chili oil
chopped green onions
1. Grate the ginger. Thinly slice the leek (or green onions). Roughly chop the Chinese chives. Whisk the egg. Soak the clear noodles in water for 5 minutes. Boil the water beforehand to save time.
2. In a pot add in the chicken mince/ground chicken and cook it until it's 80% cooked. Add in the rice wine and boiling hot water. Remove the scum. Add in the chopped leeks and Chinese chives. Add in the chicken stock powder and grated ginger. Season with soy sauce and rice vinegar. Cook it for about 2-3 minutes until the vegetables are cook through over medium heat. Add in the beaten egg. Adjust the taste with salt.
3. Divide into serving bowls. Garnish with some green onions, black pepper and toasted sesame oil. Chili oil is optional but highly recommended. Now it's ready to be enjoyed!
<Miwa’s tips> ※Please watch more on youtube!
・You can use any noodle you want but make sure to precook it before you add it into the soup.
・Adjust the final taste with salt before you serve it. If you are using unsalted chicken stock, you might want to add in some salt. My Asian chicken stock powder contains salt, so I didn't add in any additional sat in the video.
<Recommended side dish>
Store the soup in an air-tight container in the fridge for up to 4 days.
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