CHICKEN VERMICELLI SOUP
RECOMMENDED TOOLS
(These are the same tools I use at home)
☐Wok/ Deep frying pan
☐ Cutting board
☐ Measuring Cups and Spoons
☐ Knife
☐ Tongs
☐ Spatula
☐ Serving platter
☐Wok/ Deep frying pan
☐ Cutting board
☐ Measuring Cups and Spoons
☐ Knife
☐ Tongs
☐ Spatula
☐ Serving platter
CATEGORY: SOUP
PREP TIME: 30 MINS
COOK TIME : 30 MINS
Submerge Vermicelli / Sotanghon noodles in warm water. Let soak for 10-15 minutes until softened.
Drain the noodles once softened.
Do not use rice vermicelli. Those noodles are made from rice. Rice vermicelli (bihon) will turn white when cooked.
Serve and Enjoy while hot
please note
before you start:
☐ Read the recipe once from start to finish
☐ Check all ingredients
Perfect for the
Cold Weather
INGREDIENTS
-
1 Cup Chicken Breast shredded
-
2 Cups Chicken broth
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400 grams sotanghon noodles
-
1 tbsp ginger minced
-
1 cup cabbage shredded
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1 piece carrot julienne
-
1/2 cup scallions chopped
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2 stalks celery chopped
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1 piece onion chopped
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3 cloves garlic minced
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2 tablespoons garlic roasted as topping
-
salt & black pepper to taste
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3 tablespoons cooking oil
-
2 eggs hard boiled
PROCEDURE
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Prepare the chicken by boiling water in a cooking pot. Add bay leaf. Put the chicken breast in the pot. Cover and boil in medium heat for 20 minutes. Remove chicken from the pot and put in a clean plate. Let it cool down. Save the chicken stock. Shred the chicken and set aside.
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Submerge Vermicelli / Sotanghon noodles in warm water. Let soak for 10-15 minutes until softened. Drain and set aside.
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Heat oil in a large pot. Sauté garlic until light brown. Add onion, ginger and celery. Sauté until onion softens.
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Put the shredded chicken in the pot and then sauté for 2 minutes.
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Pour chicken broth and let boil. Add more leftover chicken stock if needed.
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Add vermicelli noodles. Cover and cook for 10 minutes.
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Put carrots and cabbage into the pot. Cook for 5 minutes.
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Season with salt and ground black pepper.
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Serve in a bowl and put a slice of egg and garnish with roasted garlic and chopped scallions on top
SERVING VARIATIONS
