Summary

Ingredients

• 300 g asparaus
• 200 g carrot (s)
• 3 spring onion (s)
• 100 g chicken breast fillet (s)
• 1 liter asparagus stock
• 3 tablespoon soy sauce
• 50 g lass noodles
• 2 tablespoon sherry, drier
• salt
• Cayenne pepper

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Instructions

1. Prepare the asparagus and cut diagonally into pieces just under a finger`s width, put the asparagus heads aside. Peel and wash the carrots and cut into thin sticks. Clean and wash the spring onions and cut into very fine rolls with the tender green leaves. Pat the chicken dry and cut into fine strips.
2. Bring the stock with the soy sauce to the boil. Add the asparagus pieces and carrots, bring to the boil again and cook for 5 minutes over medium heat. Add the asparagus heads, spring onions and meat, bring to the boil and cook for about 5 minutes.
3. In the meantime, pour boiling water over the glass noodles and let them steep briefly until they are soft. Chop in the water with kitchen scissors and drain on a sieve. Add hot to the soup and stir a few times. Season the soup with sherry, a little salt and cayenne pepper.