Spicy Asian Soup with Glass Noodles, Meat and Vegetables
Ingredients
- Ingredients
- 1 stalk scallions (only the whites)
- 1 cube Chicken broth
- 250 grams Chicken breasts
- 150 grams Bamboo shoots
- 1 size carrot
- 1 chili pepper (red)
- 1 Tbsp cornstarch
- 1 Tbsp soy sauce
- 2 Tbsps Rice vinegar
- 1 Tbsp sesame oil
- 1 egg
- salt
- peppers (freshly ground)
- 250 grams Glass noodles
- cilantro
Preparation steps
Rinse and shake dry the scallions and cut into fine strips. Cut the chicken and bamboo shoots into strips. Bring 1 liter (approximately 4 cups) of water with the bouillon cubes to a boil. Add meat and sprouts and about 5 minutes. Slice the chile pepper into thin strips, and add to the boiling water. Cook the noodles according to package directions in salted water.
Add the scallions, carrots, bamboo shoots and the oil into the broth and simmer 5 minutes. Whisk together the cornstarch with soy sauce and vinegar, add to the soup and bring up to a boil. Whisk the egg into the soup. Remove soup from the heat and season with salt and freshly ground pepper.
Add cooked glass noodles and stir in coarsely chopped cilantro. Ladle into soup bowls and serve hot.
