Hi all.
Today we turn again to Asian cuisine and the classic recipe for a spicy, hearty, and very tasty soup.
Product set:
- Chicken broth, 400 ml
- Chicken fillet (breast), 180 gr.
- Zucchini, 80 gr.
- Shiitake mushrooms, 80 gr.
- Egg, 1 pc.
- Wheat noodles, 50 gr.
- Carrots, 50 gr.
- Oyster sauce, 20 gr.
- Soy sauce, 20 ml
- Ginger, 10 gr.
- Lime juice, 5 ml
- Dashida seasoning, 4 gr.
- Garlic, 1-2 cloves
- Spinach
- Black pepper, vegetable oil, salt
Boil the noodles for 5 minutes, drain in a colander, and rinse with hot water.
Cut carrots, zucchini, spinach leaves and mushrooms into strips, grate garlic and ginger on a fine grater.
Cut the chicken in half lengthwise, coat it with oyster sauce, put it in the oven at 200°C for 10 minutes, let it rest a little and cut it into slices.
Boil the egg hard, peel, cut in half.
Pour the broth into the saucepan, bring to a boil, add dashida seasoning, mushrooms, carrots, ginger and garlic, soy sauce, lime juice, cook for 10 minutes.
Add the zucchini and spinach, cook for three minutes and remove from heat.
Place the noodles at the bottom of the bowl, pour in the soup, and place the chicken on top. Serve with half an egg and herbs.
Bon appetit!
