A delicious bowl of soup to slurp on a cold winter evening when you are too tired to cook!
Noodle soups are Asia's most typical comfort food. Japanese love their ramen, the Chinese have delicious wonton min, then there’s the wonderfully spicy Malaysian laksa, the delicate Vietnamese Pho and the list goes on.
Each country has its own way of having the soup and slurping may or may not be acceptable every where.
In Japan and Hong Kong, slurping the soup is a sign of approval and appreciation of the cooking. But it is considered rude in Thailand. The Japanese drink soup by lifting the bowl to the mouth with both hands. But Koreans and Chinese use soup spoons. Thai, Indonesian, and Filipino peoples also use spoons.
Chicken & Noodle Soup
- Chicken or Beef Stock (1 1/2 liters - home made and ready made both will do)
- Boneless Chicken (250 gms - thinly sliced)
- Noodles (200 gms - boiled)
- Garlic (2 tbsp - chopped)
- Vegetable oil (3 tbsp)
- Mixed vegetables (2 cups)
- Soy Sauce (3 tbsp)
- Vinegar (2tbsp)
- White pepper (1 tsp)
- Salt and black pepper (to taste)
- In a deep pan saute garlic in vegetable oil.
- Add chicken and let cook on high flame for about 40 - 60 seconds or until the chicken takes white color on all sides. Continue to stir vigorously.
- Add all vegetables and continue stirring on high flame for another 30 seconds.
- Pour in the stock, cover and let it simmer on slow flame for 20 minutes.
- Add vinegar, soy sauce and white pepper.
- Season with salt and pepper according to your taste.
- Add noodles right before serving.
- I used Knorr Chicken Stock for this soup but you can use any of your favorite brands.
- I used carrots, cabbage, corn, spring onion and mushrooms. Spring onions were used for garnishing only. Cooking spring onions will give a nasty smell to the soup, and fade its color.