Chinese soup
Description
A hearty first course. The main component of any soup—and especially a Chinese one—is a rich broth. Once the broth is ready, everything else is just a matter of technique and a few minutes! Chinese people make broth from any meat, but chicken or beef are particularly favored. Prepare it in advance by simmering slowly over low heat with minimal boiling, generously adding onion and root vegetables to the meat. Then pour in some soy sauce, add a teaspoon of sugar, spices, and boil for another 5 minutes. Cook the soup. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Slice the carrots into thin rounds and the mushrooms into slices. Cut the leek into 1-centimeter-thick rounds. Bring the broth to a boil.
- 3
Step 3
Place the mushrooms and carrots into the broth and simmer over low heat for 5 minutes.
- 4
Step 4
Meanwhile, beat the egg with salt and set aside for now.
- 5
Step 5
Add the noodles to the vegetables.
- 6
Step 6
Cook the noodles until done.
- 7
Step 7
Season the soup with soy sauce and sesame oil. Add spices and bring to a boil. Slowly pour in the beaten egg in a thin stream, stirring constantly to form thin strands.
- 8
Step 8
Add the chopped cilantro and remove the soup from the heat. Let it stand, covered, for 5 minutes.
- 9
Step 9
Pour the hot soup into bowls and sprinkle with green onions.
- 10
Step 10
The soup is ready. Serve hot.