Chinese Noodle Soup
4 servings
45 minutes
Chinese noodle soup is a harmony of flavors and traditions rooted in Chinese cuisine. Its rich meat broth, made with vegetables, fills the dish with umami, while the tender noodles add heartiness and softness. The origins of this soup can be found in ancient Chinese recipes where simple ingredients were combined in exquisite proportions to create nourishing and warming dishes. Light notes of celery and leeks add freshness, while carrots provide a gentle sweetness. The dish is complemented by the spiciness of soy sauce and sesame oil that enhance its rich flavor. It is perfect for a quick lunch or a cozy dinner. This soup is not just food but an embodiment of the philosophy of Chinese cuisine where balance and harmony play a key role.
1
Bring the broth to a boil, reduce the heat, and let half of the volume evaporate to enhance its flavor.
- Meat broth: 1.5 l
2
While the broth is boiling, put a medium-sized pot of water on the heat, bring to a boil, add salt, put the vegetables in the water, reduce the heat, and blanch them for 2 minutes. Then remove the vegetables with a slotted spoon, drain in a colander, and rinse under cold water.
- Salt: to taste
- Celery stalk: 4 pieces
- Leek: 1 piece
- Carrot: 1 piece
- Spring onion: 6 pieces
3
Soak the noodles in vegetable water, bring to a boil, reduce heat, and cook for 4 minutes while stirring constantly to prevent sticking. Then remove from heat and drain the water.
- Noodles: 100 g
4
Place the noodles and vegetables on plates. Season the broth with salt and pepper, and pour it over the vegetables and noodles. Serve with soy sauce and sesame oil.
- Salt: to taste
- Ground black pepper: to taste
- Soy sauce: to taste
- Sesame oil: to taste
