Summary

Ingredients

• 1 ¼ liter chicken broth, preferably self-cooked
• 2 tablespoon soy sauce, light
• 1 tablespoon sherry, medium dry
• 250 g chicken breast, cut into fine strips
• 2 spring onions, cut diagonally
• 2 ½ cm ginger, fresh, peeled and cut into fine strips
• 150 g mushrooms, sliced
• 200 g Chinese cabbae, cut into strips
• 150 g bean sprouts
• 150 g Chinese e noodles

Print Recipe Pin Recipe

Instructions

1. Bring the broth to the boil in a large saucepan. Add the soy sauce, sherry, chicken breast strips, spring onions, ginger and mushrooms and stir. Cover and simmer for about 10 minutes, stirring occasionally.
2. Add the Chinese cabbage, bean sprouts and noodles, stir in and cook for another five minutes until the noodles are firm to the bite. Season the soup to taste and serve. Possibly some soy sauce is enough.
3. 270 Kcal per serving.