Soup with Egg Noodles, Vegetables, Mushrooms and Chicken, Chinese Style
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (about 120 grams)
- 4 scallions
- 2 Tbsps sesame oil
- 250 grams Broccoli
- 250 grams Baby corn cob
- 100 grams shiitake mushrooms
- 1 l Chicken broth
- 250 grams Chinese Egg noodle
- soy sauce
- peppers (freshly ground)
Preparation steps
1.
Cut the chicken breast into cubes. Rinse, trim and cut the scallions diagonally into rings.
For the soup, heat oil in a pan and saute the chicken breast cubes, mushrooms and scallions briefly. Then add in the broccoli florets and baby corn and saute for few minutes. Pour in the chicken broth, bring to a boil, and simmer for about 10 minutes on low heat.
2.
Meanwhile, cook the egg noodles with plenty of water according to package instructions. Drain the egg noodles and add to the soup. Season with soy sauce and pepper, and serve.
