Chicken, Shitake Mushroom, Bean Sprout Noodle soup

Chicken, Shitake Mushroom, Bean Sprout Noodle Soup

February 3, 2013

Clear soups are healthy and flavourful. They are very easy to make and you can play with ingredients to create different flavors. The flavour of the broth makes all the difference. This is a great starter soup for a dinner, especially when you don’t want your guests to fill up on just soup and enjoy your other dishes too. Doesn’t mean you can’t overdose on this soup alone- bowls after bowls -I can! You can also make a vegetarian version of it by skipping chicken.

Shiitake mushrooms can be bought in dried form. They are the best mushrooms for soups. Soft and absorbs flavors.

Chicken, Shiitake Mushroom, Bean Sprout and Noodle Soup

Recipe: Chicken, ShiitakeMushroom, Bean sprout Noodle Soup

Ingredients

For broth

Chicken 1/2 kg (you can use the neck, wings pieces and some thigh pieces for meat)
One Whole Carrot
1/2 cabbage
One Spring onion (whole-cleaned from the end)
7-8 whole black pepper
Salt to taste 1-2 tsp
2-3 garlic pieces
4 glasses of water

Other veggies

1/2 can bean sprout
1/2 can Corns
1/2 cup Shiitake Mushroom (soak them in water till soft)
1/4 pack Rice flat noodles (or normal egg flat noodles)

Instructions

Take a deep pan and add all ingredients listed for broth in it.
Let it simmer for half an hour to 45 minutes.
Once the broth looks like broth i.e. it has opaquish color to it and while tasting you can taste different flavors. It will be almost half to initial quantity of water added.
Sieve and separate the broth from the rest of the ingredients. Keep the cabbage leaves and add back in broth.
Pour back the broth in the deep pan.
Add shredded chicken to the broth. Try and shred in small cubes pieces. You can also fry the chicken pieces to golden on a non stick pan without oil and add in broth
You can also dice half the carrot used in broth.
Add bean sprout, shiitake mushrooms and corn and let the broth simmer on low heat till all flavours are fused.
Add cooked noodles.
Top it with green part of spring onions (sliced 1 inch)
Your soup is ready.