Tuesday, December 6, 2011

Chinese Chicken Noodle Soup

Whenever I am in the mood for a quick and easy comfort food on a cold rainy day, this soup is right up there on my list of preferences as it takes less than 20 minutes from start to tummy! And after all, just because it’s a miserable day, it doesn’t mean you want to spend hours labouring away in the kitchen, no matter the rewards. Sometimes you have sore legs from running around doing chores all day, sore eyes from bright fluorescent lights, and you just want warmth and comfort right now.

Below I have listed “Mixed Vegetables” in the ingredients as you really can add any vegetable of your choice and shouldn’t feel limited by what I just happened to have in my fridge at the time - You could add mushrooms, been sprouts, or baby corn. Again, don’t limit yourself and feel free to experiment!

What Will I Need?

400g Chicken Breast or Thigh, finely sliced
3 cups Mixed Vegetables, finely sliced (such as carrot, broccoli, shallots, Choi Sum)
200g Rice Noodles, dried (4 minute cooking time)
2 spring onions, sliced
3 Cups Chicken Stock
1 Cup Vegetable Stock
4 Cups Water
1/4 cup Light Soy Sauce
1/4 tsp Ginger
1 tsp Mirin

What Now?

1.         In a large saucepan bring your stock, water, mirin, ginger and soy sauce to boil.

2.         Into the boiling stock, add the noodles and boil for one minute.

3.         Now, add the vegetables and spring onions and boil an additional 2 minutes.

4.         Finally, add the chicken and boil for a minute - the chicken should be white and cooked through.

5.         Remove from heat, and serve into bowls – just remember to let it cool before eating or you’ll burn your tongue!