A very suitable chicken soup for cold days.
INGREDIENTS (4 people):
- 400 grams (14 oz) of chicken breast
- 100 grams (3.5 oz) of shiitake mushrooms
- 50 grams (1.7 oz) of Chinese soy noodles
- 2 eggs
- 1 carrot
- 1 leek
- 1 clove garlic
- Half an onion
- 4 tablespoons soy sauce
- 2 tablespoons nuoc cham sauce *
- 1 tablespoon of brown sugar
- 2 cubes of chicken broth concentrate
- Ginger
- Coriander
- Salt
- Pepper
- Sesame (or sunflower) oil
* nuoc cham is a very typical sauce of Vietnamese cuisine. If you do not have it or you can not find it anywhere, do not worry, it is dispensable.
Peel and grate the carrot and the garlic clove, to then cut the leek, onion and mushrooms into julienne. In a saucepan over medium heat with a splash of sunflower oil add the vegetables, the two cubes of chicken broth, the soy sauce (and the nuoc cham if you have one) and the tablespoon of sugar. We mix well.
Add the finely cut chicken breasts until golden brown and add a pinch of ginger.
Next we pour 2 liters (10 cups) of bottled water. Cover the casserole and let it cook over medium-low heat for forty minutes. We add salt and pepper.
After the time we add a little chopped coriander and the noodles, which will take approximately 5 minutes. At that time we add the two beaten eggs and stir so that they mix well with the rest of the ingredients. We rectify salt and pepper and right to the diner, very warm.
A very nutritious soup capable of raising the dead. If you want to eat it like the Chinese do, take the vegetables and chicken with chopsticks and then drink the resulting broth, including noodles. No spoons (although these exist in Chinese cuisine, no doubt).
