Chinese Chicken Soup with Mushrooms and Rice Noodles Recipe
This Chinese chicken soup with mushrooms and rice noodles is a homemade dish that warms you up on cooler days. A delicate ginger broth, pieces of chicken, tender mushrooms and rice noodles create something between a clear soup and a light stew. It’s the perfect bowl of comfort when you need something hot and filling, but not heavy.
A light yet satisfying soup that combines aromatic ginger broth, tender chicken and mushrooms with delicate rice noodles, making it both comforting and easy to digest.
Chef's tips
If you like a clearer broth, briefly blanch the chicken pieces in boiling water and rinse before adding them to the stock. Adjust the amount of soy sauce depending on how salty your stock is.
How to serve
Serve the soup very hot in deep bowls, with extra chili oil, soy sauce and lime wedges on the side so everyone can customize their bowl.
Ingredients
- skinless, boneless chicken thigh or chicken breast cut into thin strips - 350 g
- rice noodles - 150 g
- shiitake mushrooms, fresh or dried soak dried mushrooms beforehand - 80 g
- carrot cut into thin half-slices - 1 piece
- Chinese cabbage cut into strips - 150 g
- fresh ginger about 2–3 mm thick slices - 4 slices
- garlic lightly crushed - 2 cloves
- chicken or vegetable stock - 1.2 l
- soy sauce - 3 tablespoons
- sesame oil for aroma, can be omitted - 0.5 teaspoons
- salt to taste
- black pepper - 0.25 teaspoons
- chives or spring onion chopped, for sprinkling - 2 tablespoons
Preparation
- If you are using dried shiitake mushrooms, pour hot water over them and set aside for 20 minutes until they soften. Then squeeze out the excess liquid and cut into strips, reserving the soaking water.
- Pour hot water over the rice noodles and set aside for 5–10 minutes (or according to the package instructions) until they soften. Drain and set aside.
- Bring the stock to a boil in a large pot. If you have mushroom soaking water, add it to the stock, being careful not to pour in any grit from the bottom.
- Add the ginger slices and crushed garlic cloves to the stock. Simmer over low heat for 5 minutes so the broth develops aroma.
- Add the chicken strips and carrot. Cook over medium heat for 10 minutes, until the chicken is cooked through and the carrot is tender.
- Add the sliced shiitake mushrooms and Chinese cabbage. Cook for another 5–7 minutes, until the cabbage softens.
- Remove the ginger slices and garlic from the soup if you don’t want to eat them.
- Add soy sauce, sesame oil, pepper and salt to taste. Stir.
- Place portions of the soaked rice noodles into bowls, then ladle the hot soup with chicken and vegetables over the noodles.
- Before serving, sprinkle the soup with chopped chives or spring onion.
Storage
Najlepiej przechowuj osobno zupę i makaron, aby makaron się nie rozpadł. Podgrzewaj zupę w garnku na małym ogniu, a makaron zalewaj gorącą zupą tuż przed podaniem.
