Chinese cold noodle soup. Chicken noodle soup

This is a sour and spicy soup, a traditional dish in China. The recipes for this soup are very diverse, you can experiment and include various products in the composition. But since Chinese soups are usually sour and spicy, garlic, ginger, wine vinegar, hot peppers and soy sauce will remain unchanged. Meat can be chicken or pork. Other ingredients can be mushrooms, noodles, corn, canned bamboo stalk, and so on. We will prepare a traditional Chinese soup with chicken meat and champignons. Let's make acid and sharpness in moderation.

What products will be included?

chicken breast - 1 piece
frozen champignons - 200 g or fresh 300 g
ginger - 3-4 pieces
canned corn - 1 small jar
egg - 1 piece
garlic - 2-3 cloves
soy sauce - 1 tablespoon
vegetable oil (sesame, olive or walnut oil) - 1 tablespoon
hot pepper - 1 piece or 1/2 teaspoon dry
wine or apple cider vinegar - 3 tablespoons
starch - 2 tablespoons
green onion, cilantro
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If you have all this, let's start cooking:

We wash the chicken breast and put it in a saucepan, pour it with cold water (5-6 glasses). We put on fire. When it boils, remove the foam, salt a little (I draw your attention to the fact that you do not need to add salt as usual, since the recipe includes soy sauce, and it is quite salty). In order for the broth not to turn out completely tasteless, put 1 small onion. Cooking time 30 minutes.

In the meantime, let's prepare the rest of the products.

Whisk the egg in a bowl. Dilute starch in vinegar.

Drain the liquid from the can of corn. We measure out the required amount of mushrooms.

Finely chop the garlic or you can pass it through a press (garlic crusher).

We wash a small root of ginger under water and cut off 3-4 pieces, no need to peel.

Finely chop the hot pepper. If you do not have fresh pepper, then use ground dry.

When the broth is ready, take out the chicken, separate the meat from the bones and cut into pieces. Spray the meat with vegetable oil. Let it soak for now.

We dip mushrooms, corn, ginger and hot pepper into the boiling broth. Cook over medium heat until mushrooms are tender.

Now, intensively stirring the broth with a spoon, pour the beaten egg into the broth and immediately after it a mixture of vinegar and starch. Starch and egg will thicken the soup. We also send garlic and soy sauce there. Cook for 3 minutes.

Finally, add the chicken pieces to the soup. Remove from the stove and let the soup brew a little.

We fall asleep chopped greens in the soup. ready, time to try. Serve crackers with soup. Eat for health!

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A festive dinner in the Middle Kingdom includes at least three types of Chinese soup, such as shark fin soup, swallow nest soup, and mustard green soup between courses. Gourmet dinners are served with soup and during the big meal to neutralize the taste of the previous series of dishes and "clear the palate", allowing you to fully enjoy new dishes.

But whatever the Chinese soup, exquisite banquet or simple everyday, it should always be based on a good broth. Such a broth should, with a long moderate cooking, extract all the natural bouquet and sweetness from the bones and meat. In addition, it should turn out to be neutral - so that the seasonings and spices that will be introduced later can freely reveal their aroma. In view of this, cooks in China use only chicken or pork for cooking broth, but never beef, as it is characterized by a more pronounced taste.

Chinese soup is light (or quick) and dense (or "healing").

Many long-boiled soups use dried ingredients. This is one of the characteristics of Chinese cuisine. Centuries ago, the Chinese mastered the science of food preservation by sourdough and drying in the wind and sun. Foods such as lotus roots, Chinese chard, turnips, mushrooms, bitter melon, seaweed, etc. are dried even if eaten fresh. Dried seafood such as shark fins, cuttlefish, squid, oysters, scallops and abalone are most preferred, as dried foods change the flavor of the soup, making it richer. Long-term simmering gives Chinese soup a special taste.

On a typical day, one type of soup is served at home. Usually thick enough, with pieces of chicken, meat, dried mushrooms, lotus root, and various other vegetables, to make a Chinese soup hearty. Each guest is given the right to pour himself as much soup as he wishes, so soups are usually served in a large tureen. Soups are eaten from bowls, using a small porcelain or metal scoop with a diameter of about 15 cm. As a rule, soup is the last dish in the meal.

Cooking Chinese soup at home

Real Chinese soup can be tasted not only in the restaurant of Chinese national cuisine. We offer you a selection of recipes on how to cook this dish at home.

Recipe number 1. Chinese soup

Boiled chicken breast - 200 g

Soy sauce - 2 tablespoons

Rice wine or dry sherry - 4 tablespoons

Ground white pepper

Garlic - 10 cloves

Spinach - 100 g

Lemon juice - 4 tablespoons

Chicken broth - 1.5 l

Rice noodles - 60 g

Chopped cilantro - 1 tablespoon

To make Chinese soup, first cut the meat into narrow strips. Combine sherry with soy sauce, sprinkle with pepper and pour over meat.

Bring the broth to a boil, peel the garlic and add to the broth. Turn down the fire. Let the garlic cook for about 10 minutes, then remove it.

Sort the spinach, wash and chop. Add it to the broth and cook for about 3 minutes. Squeeze lemon juice, marinated chicken, noodles into the soup and cook for a minute.

Chinese soup is ready. When serving, sprinkle with chopped cilantro for beauty.

Recipe number 2. Chinese soup

water - 2 l

Chicken breast - 2 pcs

Carrots - 1 pc.

Canned bamboo shoots - 150-200 g

Dried shiitake mushrooms - 80 g

Sugar - 1 tbsp. a spoon

Light soy sauce - 4-5 tbsp. spoons

Black peppercorns, fresh chili peppers, sauce, cilantro greens - to taste

Wash the chicken breasts, cover with water and put on medium heat. Add whole peeled carrots, some black peppercorns and salt to taste. Boil for about an hour.

Meanwhile, soak the dried mushrooms in warm water for 40 minutes, then remove and cut into slices.

Remove carrots and chicken breasts from the broth, cut into small pieces and put in a bowl. Add canned bamboo shoots and mushroom slices. Pour in soy sauce, add sugar and salt. Mix everything and leave for an hour to marinate.

After this time, put the marinade in a pot of boiling broth, heat to a boil and cook for about 5 minutes. Arrange the finished Chinese soup on plates. Garnish with cilantro and finely chopped chilli, if desired.

Recipe number 3. Chinese hot and sour soup with noodles

Broth - 3 l

Shiitake mushrooms - 10 pcs

Chili pepper - 1 pc.

Ginger root - 50 g

Lemon - 1 pc.

Rice noodles - 50 g

Rice flour or potato starch - 4 tablespoons

Eggs - 2 pcs

Tofu (soy cheese) - 100 g

Tomatoes - 2 pcs

Soy sauce - to taste

Cooking method:

Soak the mushrooms in water for about an hour to increase in volume.

Then dry the mushrooms and cut into strips.

Grind the ginger root and, together with the chili peppers and mushrooms, dip into the pot with the broth. Put the pot on the fire and cook for half an hour. After that, pour in the lemon juice and remove the pepper from the soup. Dip the noodles into the soup.

Then pour a little water into the flour, mix until the consistency of sour cream and pour into the pan.

Beat the eggs with a mixer and add to the soup in a thin stream. Boil for about five minutes.

Meanwhile chop the tomatoes, tofu and add to the soup. Cook for 2-3 more minutes. After turning off the fire, it is advisable to let the Chinese soup brew.

Recipe number 4. Chinese soup chicken

Carrots - 2 pcs

Bulb — 1 pc.

Leek - 1 pc.

Garlic - 1 clove

Cabbage - 1 cup, thinly sliced

chicken broth

Black Chinese mushrooms (can be white)

dried spaghetti

Soy sauce

Cut the breasts, salt and pepper. Make notches in the carrots and cut into circles to make "flowers". Onion cut into strips. Simmer the carrots, onions and minced garlic in the oil for two minutes. Then put the cabbage and chicken, pour in the amount of broth you need (depending on the desired thickness of the Chinese soup) and simmer for another 15 minutes.

Soak the mushrooms and spaghetti for about 20 minutes and then simmer in the soup for 5 minutes. At the end of cooking, add salt and a little sugar to taste.

Try not to overcook the soup.

Enjoy your meal!

Step by Step Recipes for Chinese Noodle Soup with Chicken, Pork or Shrimp

2018-06-28 Ekaterina Lyfar

Grade
prescription

1259

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

2 gr.

carbohydrates

8 gr.

65 kcal.

Option 1: Classic Chinese Noodle Soup Recipe

Chinese cuisine can be enjoyed at the restaurant or ordered for home delivery. But it's much easier to make them yourself. Some recipes feature only simple and familiar products that can always be found in the refrigerator. Exotic ingredients are sold in many supermarkets. To prepare a real Chinese dish, it is better to use rice noodles.

Ingredients:

Rice noodles - 200 g;
A bunch of parsley;
Carrots - 200 g;
Potato - 300 g;
2 chicken legs;
2 onions;
Water - 1.5 l;
4 cloves of garlic;
Bay leaf - 4 pcs.

Chinese Noodle Soup Step by Step Recipe

Fill a saucepan with cool water. Put it on the stove, boil over high heat.

Rinse the chicken legs well and dry with a towel. If you don't use the skin, cut it off. Get rid of the rest of the feathers and blood, if necessary. Place meat in boiling water.

Peel potatoes with carrots. Cut the root vegetables into small cubes and circles, respectively. Pour them into a saucepan.

Free the onion and garlic from the husk. Chop the ingredients very finely. Add them to the bowl with the future soup.

The legs are boiled for about half an hour. When they are almost ready, you need to salt the soup, add bay leaf.

Carefully remove the chicken legs from the pot. Separate them from the bone, cut into portions. Return the meat to the pot and add the noodles.

Simmer the soup for another 10 minutes. Finely chop the parsley, add it to the pot and stir. As soon as the soup boils again, you can remove it from the heat. Let it brew for at least a few minutes.

Chinese soup often contains garlic, ginger, and hot spices. Thanks to them, metabolism improves, immunity increases. Spicy ingredients help fight various diseases.

Option 2: Quick Chinese Noodle Soup Recipe

This soup is very light. It does not contain potatoes and pieces of meat, only vegetables, herbs and noodles. Thanks to this, the dish is cooked instantly.

Ingredients:

Water or broth - 1.5 l;
Green onion - 30 g;
Celery stalk - 4 pcs.;
Noodles - 100 g;
Leek;
Carrot;
Sesame oil - 20 ml;
Soy sauce - 20 ml.

How to quickly cook Chinese noodle soup

Immediately place the pot of broth over high heat. Let it boil away a little, thanks to this, the taste will be richer.

Cut the carrots into cubes, finely chop the celery and two types of onions. Put them in boiling water, blanch over low heat for a couple of minutes.

Carefully remove the ingredients from the broth with a slotted spoon. Let them drain in a colander, during which time you can cook the noodles. Dip it in boiling broth, immediately reduce the heat. Cook for 4 minutes, stirring constantly.

Return vegetables to pot with noodles. Salt and pepper the soup. Top it with sesame oil and sauce.

Chinese soup can be cooked with water, but it is better to use broth. Cook it ahead of time to save time. Put chicken or pork with bones in the broth. The meat is simmered for a long time, spices are not added.

Option 3: Chinese Shrimp Noodle Soup

Seafood dishes are available in almost all countries. You can also put mussels, squid or shrimp in Chinese soup. Optionally, you can add boiled white fish fillet, with it the dish will be more satisfying.

Ingredients:

Noodles - 85 g;
Sesame oil - 10 ml;
Shrimps without shells - 250 g;
½ lime;
2 carrots;
Vegetable or fish broth - 1 l;
Canola oil - 10 ml;
Asian sauce - 10 ml;
Ginger root - 3 cm;
Cilantro, mint, green onion.

Step by step recipe

Boil water in a large saucepan. Pour the noodles into boiling water, cook for 8 minutes over low heat. Rinse it, pour it into a deep bowl, season with sesame oil.

Heat the canola oil in a saucepan or skillet. Peel the carrots and chop them, finely chop the ginger root. Pour these ingredients into hot oil.

Pour the carrots and ginger with broth, simmer for 5 minutes. Add shrimp to them, cook the mixture for a couple more minutes.

Squeeze lime juice, mix it with soy sauce. Finely chop all the greens. Add these ingredients to a saucepan.

Scatter the noodles on plates, fill it with fragrant broth. You can additionally decorate the dish with herbs.

The finished soup can be seasoned with Worcestershire sauce, vinegar or chili paste to taste. It is often served with bread (with cumin), toast, or garlic croutons.

Option 4: Chinese Noodle Soup with BBQ Pork

A very spicy soup with mushrooms and pieces of barbecued pork is obtained. You can cook the meat yourself or buy it in the store. Sometimes ordinary smoked brisket or bacon is added to this dish.

Ingredients:

Dried shiitake mushrooms - 20 g;
Broth - 1.5 l;
Chinese cabbage - 350 g;
Soy sauce - 60 ml;
Noodles - 200 g;
Sugar - 5 g;
Chili pepper pod;
BBQ pork - 200 g.

How to cook

Soak the mushrooms in hot water. Let stand for about 20 minutes, during which time we will have time to prepare the rest of the products.

Boil the noodles in salted water. Then you need to throw it in a colander, rinse well.

Cut the Chinese cabbage leaves into large pieces. Blanch them for a couple of minutes in boiling water, then carefully remove them with a slotted spoon. You can use broccoli or mustard sprouts instead of pekinese.

Squeeze out the shiitake. Cut off the stems of the mushrooms, finely chop the caps. Pepper cut into thin rings.

Pour the broth into a saucepan or wok bowl. Bring it to a boil, then add the mushrooms, soy sauce and brown sugar. There you can also pour the water in which we soaked the shiitake.

Boil the soup for 2 minutes after boiling. Add cabbage leaves, hold the bowl on the fire for a couple more minutes.

Cut the pork into thin slices. Pour the meat into the broth, add the noodles there. Garnish the soup with hot pepper rings.

In China, it is customary to put one large tureen on the table. Each guest will be able to pour himself the right amount of hot food. If a beautiful presentation is important to you, combine the ingredients directly on the plate. First, lay the noodles on the bottom, distribute the meat on top, fill everything with broth. Decorate the dish with herbs.

Always loved homemade chicken soup with noodles or vermicelli. Even in those days when the noodles were in a terrible cardboard box and turned into jelly when cooked, its quality was compensated by delicious homemade chicken. Chicken and noodle soup was not often cooked. Domestic chickens were usually “kept” until the fall, or in case of illness of relatives. But noodles were cooked often - it was always there. If after boiling it was fried in butter, it was even tasty.

Chicken and noodle soup, most often, can be found in Asia, where its recipes are very diverse and brought to perfection. For example, Chinese noodle soups boiled in vegetable or chicken broth have spread throughout the world. It's amazing how many different options and recipes there are. If you walk through the streets of Shanghai at lunchtime, it is impossible to meet two identical soups.

We are more familiar with chicken noodle soup, boiled with vegetable mass, which remains in the soup when served. Chinese soup with chicken and noodles is usually prepared in a slightly different way. The chicken is boiled for a long time with vegetables, then the noodle soup is cooked on the broth, and the vegetables are not used when serving. In addition, chicken noodle soup is served with an abundance of greens, often with an egg, and coarsely chopped chicken - along with the bones.

An invariable component of many Asian dishes is noodles, narrow and long strips of dried dough, diverse in composition and method of preparation. In Italy, long pasta is very common and is made from durum wheat flour. In fact, or - it's all the same noodles with delicious additives and sauces.

Chicken noodle soup is easy to prepare, and almost any noodle can be used - wheat, rice, starch, etc. Often an egg, other cereals, and, unfortunately, not very useful additives are added to the dough that improve the appearance of the noodles, but reduce the quality.

Chinese chicken and noodle soup is a delicious and nutritious first course. The broth for this soup is cooked using spices and vegetables. Vegetables, as a rule, do not get into the final soup, only the broth remains, on which the noodles are boiled and, when served, the soup is seasoned with rice vinegar and soy sauce, additional spices and sprinkled with plenty of cilantro. Chicken noodle soup, cooked according to the principles of Chinese cuisine, despite some unusualness, we really liked.

Chicken noodle soup. Step by step recipe

Ingredients (2 servings)

Chicken (whole) 1 pc
Chinese noodles 80 gr
Carrot 1 pc
Onion 1 pc
Celery root 1 piece
Ginger root 1 piece
Green onions 5-6 pcs
Cilantro 0.5 bunch
Garlic 1 head
Egg 1 pc
Soy sauce, rice vinegar, dry hot pepper, star anise, wuxiangmian mix, Sichuan pepper spices

We will cook chicken noodle soup from a whole chicken, and not from parts or a “soup” set. You can buy "homemade" chicken, if there is where. You can buy chicken in the store, but it’s better not to have a broiler, but a small chicken weighing 1.2-1.3 kg. Ideally, if the chicken has not been frozen.
small chicken for soup
To prepare the broth, you can not use any vegetables at all, limiting yourself only to chicken. But rich chicken broth with vegetables is much tastier. Therefore, we will prepare the usual roots for the broth - carrots, onions, a piece of celery root, if desired - parsnips and parsley root.
Vegetables for broth and herbs for serving
High quality Chinese noodles are sold in any big store. Usually a translation is pasted on the packaging - you can navigate. Which noodles to choose is up to you. We settled on Chinese noodles made from wheat flour. By the way, it is quite possible to use a suitable Italian pasta.
Chinese wheat noodles without additives
Wash the chicken carcass, remove pieces of fat and feathers. It will not be superfluous to remove the remains of internal organs - they often remain in the carcass. Remove all skin from the carcass. It so happened that we rarely boil the skin for the broth. Cut the carcass into 4-6 parts and put in a saucepan. Pour cold water over chicken and bring to a boil.
Cut the chicken into pieces and cover with water
Rinse the chicken pieces under running water to remove any remaining foam, and drain the liquid from the pan. Refill the chicken pieces with 6 cups of water. Put the pot on fire. Peel the onion, carrot, piece of celery root and ginger. Coarsely chop vegetables and add to soup. Add a whole unpeeled head of garlic.
Add all vegetables and a bag of spices to the broth
In a piece of clean cloth, or better - nylon, put 1-2 pods of dry hot pepper, one star anise, 5-6 peas of Sichuan pepper, 0.5 tsp. wuxiang mixes. If desired, you can add 1-2 peas of allspice and cloves - this will make the chicken noodle soup more flavorful. Tie the fabric with spices into a knot or wrap with thread. Throw the spices into the soup and simmer the broth over low heat for about 1.5 hours.
The broth should simmer for a long time at a low boil
The broth should not boil - only a slight boil, then the soup will turn out transparent. After about 45 minutes from the start of boiling the chicken, it is worth throwing away the bag of spices - they have already completed their function of flavoring the broth. When the broth has boiled for the allotted time, transfer the chicken pieces to a plate so that they cool slightly. Vegetables can just be eaten and thrown away. Strain the broth.
Next, before boiling Chinese noodles, you need to season the broth. It was somewhat surprising that the Chinese add food acids to the soup, but we decided not to change anything - we added 1 tbsp. l. rice vinegar. Then they tried it and added more - it turned out to be delicious. Salt is not added to chicken noodle soup - only natural soy sauce. Enough 1-2 tbsp. l. soy sauce, and the chicken and noodle soup will be surprisingly tasty, with the usual level of saltiness.
Season the broth with rice vinegar and soy sauce
Bring the seasoned broth to a boil and reduce the heat. The broth should barely boil. Put the selected Chinese noodles into the boiling broth so that they are completely immersed in the broth. Stirring lightly, cook the noodles in the broth until tender. Usually, Chinese wheat noodles are cooked for 4-6 minutes, this is enough.
Boil Chinese noodles in broth
While the noodles are cooking, chop the boiled chicken coarsely and arrange in large deep plates. By the way, if you wish, you can cut the chicken along with the bones, or you can remove all the meat from the carcass and arrange it on plates. Cut the boiled head of garlic in half across the cloves and place one half on each plate. Remove the boiled noodles from the broth and arrange on plates.

Chinese noodle soup can be prepared in many ways. Lots of variations. But there is only one classic recipe - with noodles and chicken strips - a tender, light, delicious soup.

Chinese soup in Russian cuisine

The recipe for this Chinese noodle soup is extremely simple and even a beginner of Russian origin can do it.

The main components of the soup are three: noodles, chicken and vegetables. If the first two components are unchanged, nevertheless, the soup in the recipe is indicated as with noodles and with chicken. That set of vegetables can vary according to your taste.

Below is a recipe with fresh cucumber and tomato. But you can optionally add, for example, carrots. She will give color to your soup.

Sunflower oil can be replaced with sesame oil, it is more fragrant.

Ginger can be grated or cut into thin slices.

Believe me, if you improvise, your soup will turn out unique, and therefore magical.

So we will need 20 minutes cooking time Chinese noodle soup, plus the following ingredients for 4 adult servings.

Ingredients:

Boiled water - 1.5 liters.

Transparent noodles (rice) - 200 g.

Chicken fillet - 1 medium-sized breast - 200-300 g.

Soy sauce - 1 tablespoon.

Vinegar - 1 teaspoon.

Sunflower oil - 3 tablespoons.

Parsley or cilantro (chopped) - 1 tablespoon.

Cucumber - 1 pc.

Tomato - 1 pc.

Ginger root (grated) - 1 tablespoon.

Garlic - 1 head.

Chili pepper - 1 pc.

Broth, cube - 1 pc.

Cooking method

1. Cooking ingredients:

Pour boiling water over the noodles and leave to swell.
Pour boiling water over the garlic and set aside.
Cut the chicken fillet into thin strips, and then chop across. Should be small. Also, while we remove the chicken to the side.
We take a dense tomato. We cut straw.
Cut a medium-sized cucumber into strips.
Chili pepper (for those who like it spicier) - remove the seeds and partitions. We cut into small cubes.

2. Put the pan on the fire. Pour sunflower oil into it.

3. While the oil is heating, remove the garlic from the hot water and it is easy to peel. We crush the teeth with a knife blade.

4. Three ginger root on a coarse grater.

5. Garlic, ginger and chili pepper (for spicy lovers) put in a saucepan and lightly fry, letting the juice and smell go into the oil. Then we take them out. They gave everything and we don't need it anymore.

6. Throw the chicken into the fragrant oil. Fry, stirring constantly. Salt. We do everything quickly, we do not dry the meat.

7. After 3 minutes, add the tomato.

8. Fill everything with boiled water. I put in a bouillon cube.

9. Add vinegar and soy sauce.

10. We are waiting for the broth to boil.

11. Finely chop greens (parsley, cilantro).

12. Add noodles to the boiled broth.

13. After 5 minutes, add the cucumber and herbs.

14. Let the soup cook for another 1 minute.

That's all! The soup is ready!

Enjoy your meal!

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