:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/TRG6ehjAFWxKSX8R-thB/3e659f917b1928212ed6c0c1a29d05.jpeg "Chinese Soup")
Source: Pixabay: zzilu063
Chinese Soup
This dish is one of my favorite recipes to cook when it's cold or when I'm just in the mood for a comforting and nutritious meal. Chinese Soup is a soup full of flavors and nutrients. The combination of spices, vegetables, noodles and protein makes this soup a complete and very versatile dish. In addition, this recipe is very easy to adjust to each person's taste, simply by adding or subtracting ingredients.
Ingredients
- 100 grams Of rice noodles
- 2 breasts Chicken
- 2 carrots
- 1 red bell pepper
- 3 clove garlic
- 1 tablespoon of sesame oil
- 2 liters of chicken broth
- 200 grams Of shiitake mushrooms
- 1 cdta grated ginger
- 2 cdas soy sauce
- salt and pepper to taste
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Directions
Wash and cut the carrots and bell bell pepper into julienne strips, and the mushrooms into slices. In my experience, thinly slicing the vegetables enhances the flavor of the soup and improves the texture.
In a large saucepan, heat the sesame oil over medium heat. Add the garlic and grated ginger and sauté for one minute.
Add the chicken breasts and fry until golden brown. Then remove them and let them rest before cutting them into strips.
In the same pan, add the carrots, bell bell pepper and mushrooms. Stir-fry for 5 minutes, until the vegetables are tender.
Add chicken broth, rice noodles and soy sauce. Simmer for 15-20 minutes. It is key not to overcook the noodles. My trick is to leave them a little al dente so they don't get too mushy.
Add the chicken breasts cut into strips to the casserole and cook for 10 minutes more.
Finally, season with salt and pepper to taste.
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