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Ingredients
Asian Noodle Soup with Spinach
- Ingredients
- 1 Ready to cook chicken (about 1kg)
- 1 garlic clove
- 1 pc fresh ginger (walnut-size)
- 6 scallions
- ¼ l soy sauce
- ¼ l Rice wine (alternatively Sherry medium or grape juice)
- 1 Cinnamon stick (4cm)
- 1 tsp sugar
- 150 grams Spinach
- 4 eggs
- 250 grams thin Chinese Wheat noodle (substitute linguine)
- salt
Rinse the chicken inside and out and pat dry. Peel and thinly slice the garlic and ginger. Rinse and thinly slice the scallions on the diagonal. Pour 1,5 liters (approximately 6 cups) water into a saucepan and add the soy sauce, rice wine, ginger, cinnamon, garlic, scallions and sugar and simmer gently for 20 minutes.
Place the chicken in the pan, breast side up andsimmer over low heat, turning the chicken over midway until the chicken is cooked through, about 25 minute. Cover the pot and let cool for two hours. Meanwhile, in a pot of boiling water, hard-cook the eggs for 8 minutes. Rinse the spinach and drain.
Remove the bones form the hcicken and coarsley chop the chicken pieces. Pour the broth through a fine sieve. Cook the noodles in a pot of boiling salted water according to package directions. Peel and slice the eggs. Return the broth to the saucepan and bring to a boil. Add the spinach, pasta and chicken and heat without boiling. Pour the soup into bowls and garnish with onion rings and sliced egg.