Summary

Ingredients

• 4 chicken leg (s)
• 2 ½ liters water
• soy sauce
• 2 chilli pepper (s), dried
• Ginger, fresh
• Coriander, fresh
• 1 clove garlic
• 1 tablespoon ginger puree
• 4 tomato (s) (vine tomatoes)
• 0.25 teaspoon ¼ sambal oelek
• 1 carrot (s)
• 0.5 ½ bell pepper (s), red
• 3 spring onion (s)
• 4 large mushrooms
• 50 ml wine (Mirin), alternatively sherry
• 150 g Chinese e noodles (bihoon)
• some oil (corn oil)

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Instructions

1. The cult soup from the 70s, named after the brand of the same name and, although or perhaps precisely because the thing was more of an exotic, elongated tomato soup, here is the recipe for bringing the 70s back to life in your own kitchen.
2. Prepare the ingredients. Peel and finely chop the ginger, also chop the coriander. Add 2-3 tablespoons of soy sauce and the whole chiles to the water. Add chicken legs (for more meat you can also use 2 legs and a breast) and cook everything until the chickens almost collapse. Strain the broth and set aside about 1.5 liters for the soup. Release the meat and cut into strips.
3. Finely grate the clove of garlic, peel the tomatoes and chop them roughly. Peel the carrot and cut into fine sticks, core the peppers and cut into fine strips. Cut the spring onions into thin rings. Wash the mushrooms, halve and cut into thin slices.
4. The noodles are later only poured with boiling water (Bihun is left to soak in cold water for 15 minutes), sieved after 3 minutes and added to the finished soup.
5. Heat the oil in the wok, add the carrots and fry very hot. Add onions, sauté, then paprika, mushrooms, garlic, ginger and sambal oelek. Pan-stir everything for a few minutes until the mushrooms are completely absorbed, then add the mirin and mix. Add the tomatoes, bring to the boil and reduce a little. Then add the broth, mix well.
6. Add the chicken and noodles. Simmer everything over medium heat for about 10-15 minutes to let the taste develop.