This soup is a great and quick option during the week if you're not in a hurry. You only need a few ingredients and in a few minutes you have a perfectly balanced meal on the table, which will also warm you up.
Finished in 15 minutes
Portion 1
Difficulty simple
Ingredients
○ 50 g of rice noodles
○ 1 clove of garlic (finely chopped)
○ vegetables to taste (I usually use a frozen mixture or just peas and broccoli)
○ spring onions (sliced thinly)
○ handful of spinach or pak choi
○ Spoonful of soy sauce
○ 250 ml of chicken stock
○ Fresh coriander for garnish
○ Chicken breast (or tofu / ox eye)
○ Sesame seeds
○ 1/2 tsp sesame oil
○ Chilli sauce for seasoning (if you like spicy)
Method
- Preparation of ingredients: cut the chicken breast into thin slices. Finely chop the garlic and chop the spring onions and carrots.
- Cooking the noodles: prepare the rice noodles according to the instructions on the package. Usually just soak them in hot water for 5-7 minutes until soft.
- Making the soup: Pour the chicken stock into a pot and bring to a boil. Add the vegetables, spring onions and let simmer for a while.
- Serving: put the rice noodles in a bowl first, drizzle them with soy sauce, add chicken or other protein, garlic and pour the broth over the whole thing. We can sprinkle everything with coriander and sesame seeds.
Tips and tricks
○ You can prepare the soup in many ways and combine it with the ingredients you have on hand. I often use leftover chicken meat from the day before and if I don't have it, I sauté tofu or ox eye in sesame oil and add it.
Nutritional information
| Nutritional values | per portion |
| Protein | 32g |
| Carbohydrates | 49g |
| Fats | 11,1g |
| cal | 441 |
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