Asian Chicken Soup with Ginger and Glass Noodles

A clear, aromatic chicken soup with fresh ginger, shiitake and tender glass noodles. It comes together quickly and warms you from the inside on cool days.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g Boneless chicken thighs
• 1.5 l Water
• 30 g Ginger, sliced
• 2 Stück Garlic cloves
• 4 Stück Spring onions
• 3 EL Soy sauce
• 1 TL Sesame oil
• 150 g Glass noodles
• 150 g Shiitake mushrooms, sliced
• 2 Stück Pak choi
• 1 Stück Carrot, cut into thin matchsticks
• 1 EL Cooking oil
• Salt
• Pepper

Method

1. Heat the cooking oil in a large pot and briefly fry the ginger slices and the crushed garlic cloves until fragrant.
2. Add the water, place the chicken thighs in it and bring the broth to a boil. Reduce the heat and let the meat simmer gently for about 25 minutes until cooked through.
3. Remove the chicken, shred it with two forks and set it aside. Pour the broth through a sieve and return it to the pot.
4. Add the shiitake slices and carrot matchsticks to the broth and cook for about 5 minutes.
5. Pour hot water over the glass noodles in a bowl and let them soak for about 4 minutes. Then drain and divide them among the bowls.
6. Halve the pak choi lengthwise, add it to the broth and cook for another 2 minutes.
7. Stir in the soy sauce and sesame oil, and season with salt and pepper. Return the shredded chicken to the soup and heat briefly.
8. Ladle the soup over the glass noodles in the bowls. Cut the spring onions into fine rings and sprinkle them on top.