ASIAN CHICKEN NOODLE SOUP/ 春雨スープ
This Asian chicken noodle soup is very filling and tasty with the glass noodles.
but it not too heavy at all, so I think this soup recipe is a perfect option for the breakfast in winter.
<ASIAN CHICKEN NOODLE SOUP/ 春雨スープ>
<Prep time> 1 mins
<Cook time> 5 mins
150g of chicken mince
½ tsp of grated ginger
1 cup of Chinese chives
½ cup of chopped spring onion/ leek
½ hand full of clear noodles
¼ cup of rice wine without MSG and salt
2 cup of chicken stock( 2 cups of water + 1 tsp of asian chicken stock powder)
1tbsp of soy sauce
1 tbsp of rice vinegar without MSG
1 tsp of Toasted sesame oil
1 tsp of chili oil
chopped spring onion
1; Grate ginger. Thinly slice the leek. Roughly chop the Chinese chives. Beaten the egg. Soak the clear noodles in water for 5mins. Boil the water beforehand.
2; In a pot, add chicken mince and cook it until it's 80% cooked. Add rice wine and water. Remove the scum. Add leek and Chinese chives. Add chicken stock powder and grated ginger. Season with the soy sauce and rice vinegar. Cook it for about 2-3 mins until the vegetables are cook through over mid heat. Add beaten egg. Adjust the taste with salt.
3; Serve it on the bowl. Garnish some spring onion, black pepper, and toasted sesame oil. Chili oil is optional but highly recommended. Ready to be enjoyed!
<Miwa’s tips> ※Please watch more on youtube!
・You can use any noodle, but make sure to precook it before you add into the soup.
・Adjust the taste with salt before you serve it. If you are using unsalted chicken stock, you might want to add some. My asian chicken stock powder contains salt, so I didn't add any on video.
<Recommended side dish>
Store it in a air-tight container in the fridge for 4days.