Asia – Soup with Glass Noodles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 25 g iner root, fresh
- 2 chicken breasts, on the bone
- 4 tablespoon soy sauce
- Pepper-grains
- 400 g carrot (s)
- 1 red pepper (s)
- 3 spring onion (s)
- 150 g sprouts (mun bean seedlins)
- 75 g mushrooms (Shiitake)
- 2 tablespoons oil
- 150 g peas, frozen
- 50 g lass noodles
- Sambal Oelek, to taste
Print Recipe
Pin Recipe Instructions
- Peel and quarter the onion. Peel and chop the ginger. Wash meat. Bring everything to the boil with peppercorns and 1 tablespoon soy sauce in 1 1/2 l water. Cover and simmer for 35-40 minutes. Clean, wash and chop the vegetables. Clean, wash and slice the mushrooms. Heat oil in a pot. Fry the mushrooms. Add the carrots and peppers and sauté. Take out meat. Pour the stock through a sieve to the vegetables and bring to the boil. Cook peas for approx. 5 minutes, pasta, spring onions and seedlings for approx. 2 minutes. Loosen meat from skin and bones. Cut into pieces and heat with. Season the soup with the rest of the soy sauce and sambal olek.
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