Chinese Soup

Step by step recipe:

  1. 30 min.Chinese Soup : Photo of step #1
    Rehydrate 50 g dried chinese black mushrooms (shiitake).

    Prepare1 carrot and dice small, prepare 1 leek and 1 shallot and chop finely.
  2. 30 min.Chinese Soup : Photo of step #2
    Poach 50 g chicken breast for 5 minutes in 1 litre Vegetable stock, then remove and cut into small pieces.

    Drain and chop the mushrooms.

    Rinse the herbs, dry them and pick off just the leaves for use.

    Dry roast the peanuts briefly in a frying pan.
  3. 2 min.Chinese Soup : Photo of step #3
    Pour 3 tablespoons sesame oil into a large saucepan on medium heat.

    When hot, add the chopped shallot, salt and pepper, stir well and leave to cook for 1 minute without colouring.
  4. 3 min.Chinese Soup : Photo of step #4
    Add the carrots and leeks, mix well and cook for 3 minutes.

    Next add the peas...
  5. 1 min.Chinese Soup : Photo of step #5
    ...then the mushrooms and chicken.
  6. 3 min.Chinese Soup : Photo of step #6
    Pour in the vegetable stock and bring to the boil.

    Cook for a further minute or two, then test the carrots to check if everything is cooked.
  7. 3 min.Chinese Soup : Photo of step #7
    Add 50 g fine soya noodles if you like and mix well.
  8. 3 min.Chinese Soup : Photo of step #8
    At the last minute, add the roughly chopped herbs and dry-roasted peanuts.

    Serve without delay...

Remarks:

I encourage you to add include some lemon balm with the herbs. This gives the soup a characteristic delicate flavour.

Source:

Home made.

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