Chicken soup with soy sauce and noodles
5 servings
75 minutes
Chicken soup with soy sauce and vermicelli is a comforting dish of Pan-Asian cuisine that combines tender chicken fillet, aromatic vegetables, and thin vermicelli. Its roots trace back to the gastronomic traditions of East Asia, where soy sauce became a key flavor element. Light yet rich, it has a pleasant blend of salty and spicy notes thanks to garlic, paprika, and black pepper. This soup warms on cold days and pairs wonderfully with fresh herbs. Olive oil adds smoothness while the vermicelli makes it nutritious and filling. The uniqueness of the recipe lies in the balance of simple ingredients creating a deep, rich flavor. It can be served as a standalone dish or complemented with crispy toast for added heartiness.
1
Place two pots on the stove. One for chicken, the other for vegetable base.
2
Cut the chicken fillet into cubes and place it in the first pot with boiling water, add salt.
- Chicken breast fillet: 500 g
- Salt: to taste
3
While the chicken is boiling, chop the vegetables and place them in a second pot.
- Carrot: 2 pieces
- Potato: 2 pieces
4
Add spices, oil, onion, and sauce to the vegetable base.
- Smoked paprika (pimenton): 1 teaspoon
- Olive oil: 2 tablespoons
- Onion: 1 head
- Soy sauce: 6 tablespoons
- Black peppercorns: to taste
5
Drain the first water from the chicken. Rinse well with cold water.
6
Add chicken fillet cubes to the vegetable base.
- Chicken breast fillet: 500 g
7
Cook on low heat for 30 minutes.
8
Add the vermicelli and cook for another five minutes.
- Vermicelli: to taste
