Chinese Style Chicken Noodle Soup with Asparagus

4 servings

25 minutes

Chicken noodle soup with asparagus in Chinese style is a harmonious blend of delicate flavors and aromas characteristic of traditional Chinese cuisine. Its history roots back to ancient Chinese traditions where light and nutritious soups formed the basis of the diet. This soup is filled with rich chicken broth, tender pieces of chicken, fragrant ginger, and spicy red chili pepper. Shiitake mushrooms, fresh crunchy asparagus, and soft tofu complement the composition, creating a perfect balance of textures. Egg noodles that absorb the rich flavor of the broth make the dish particularly cozy and hearty. Cilantro and green onions add freshness, while a drop of sesame oil enhances the Eastern note. This soup warms wonderfully on cool days and is an excellent choice for those who appreciate the sophistication and depth of flavors in Chinese cuisine.

Energy value per serving

• Calories: 824.8
• Proteins: 56.5g
• Fats: 51g
• Carbohydrates: 34.7g

Ingredients

• Egg noodles for wok: 120 g
• Sesame oil: 3 tbsp
• Chicken broth: 6 glass
• Peanut butter: 2 tbsp
• Fresh ginger: 1 pc
• Chicken thighs: 6 pc
• Shiitake mushrooms: 3 pc
• Fresh asparagus: 200 g
• Tofu: 180 g
• Soy sauce: 3 tbsp
• Green onions: 2 stem
• Coriander: 1 stem

Cooking steps

1. Pour water into a pot, bring it to a boil, and cook the egg noodles for about three minutes until al dente.

   Required ingredients:

   • Egg noodles for wok: 120 g

2. Drain the water and mix the noodles with a little sesame oil to prevent sticking, then set the noodles aside.

   Required ingredients:

   • Sesame oil: 3 tablespoons

3. Place the wok pan on high heat, add peanut oil. Add ginger and red chili pepper, stir-fry everything together for about 30 seconds.

   Required ingredients:

   • Peanut butter: 2 tablespoons
   • Fresh ginger: 1 piece

4. Add chicken pieces and fry for 1 minute. Once the chicken starts to brown, add dry wine, stir, and fry until the wine has almost completely evaporated.

   Required ingredients:

   • Chicken thighs: 6 pieces

5. Thoroughly mix the ingredients in the pan, then add tofu cheese, shiitake mushrooms, asparagus, and napa cabbage, and stir-fry everything together for 1 minute.

   Required ingredients:

   • Tofu: 180 g
   • Shiitake mushrooms: 3 pieces
   • Fresh asparagus: 200 g

6. Add the preheated broth to the resulting mixture. Bring to a boil, then reduce the heat.

   Required ingredients:

   • Chicken broth: 6 glasss

7. Add soy sauce, vinegar, salt, and freshly ground white pepper to the soup. Let it simmer for 10 minutes, occasionally skimming off the foam.

   Required ingredients:

   • Soy sauce: 3 tablespoons

8. Take 4 bowls, pour the prepared soup into the bowls. Add pre-cooked egg noodles. Season the soup with finely chopped green onions and cilantro.

   Required ingredients:

   • Egg noodles for wok: 120 g
   • Green onions: 2 stems
   • Coriander: 1 stem