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.
1
Pour water into a pot, bring it to a boil, and cook the egg noodles for about three minutes until al dente.
- Fresh egg wok noodles: 120 g
2
Drain the water and mix the noodles with a little sesame oil to prevent sticking, then set the noodles aside.
- 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.
- Peanut oil: 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.
- 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.
- 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.
- 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.
- 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.
- Fresh egg wok noodles: 120 g
- Spring onion: 2 stems
- Cilantro: 1 stem
