Asian spicy rhubarb soup – Da huang tang

Ingredients for 4 servings:

• 100 ml peanut oil or sesame oil (or sunflower oil if necessary)
• 250 g chicken breast fillet(s), cut into strips
• 75 g tomato paste
• ½ large onion(s), chopped
• 6 stalk(s) rhubarb, cut into approx. 2 – 3 cm long pieces
• 100 ml chili sauce, hot, or chili powder mixed with 100 ml water
• ½ handful of fresh herbs (if available: Toona leaves, lovage, garlic greens, parsley), chopped
• 3 garlic cloves, chopped
• 50 ml soy sauce
• 50 g mie noodles
• 1 tbsp five-spice powder
• 50 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat the oil and briefly brown the chicken, then remove. Sauté the onions and tomato paste in the oil. Add the rhubarb pieces and chopped garlic and cook briefly. Deglaze with chili sauce (or chili powder plus 100 ml water). Then add the soy sauce and sugar. Top up with water to about 700 ml and simmer until the rhubarb is soft (about 5-10 minutes). Add the five-spice powder, chopped herbs, and noodles. Add the browned chicken and let it simmer for another 5 minutes. Serve hot in small soup bowls. This amount is intended as an appetizer.