Bihun soup Indonesia

Ingredients for 4 servings:

• 4 chicken legs
• 2 ½ liters of water
• Soy sauce
• 2 chili peppers, dried
• Ginger, fresh
• Coriander, fresh
• 1 clove(s) garlic
• 1 tbsp ginger puree
• 4 tomatoes (vine tomatoes)
• ¼ tsp sambal oelek
• 1 carrot(s)
• ½ red bell pepper(s)
• 3 spring onions
• 4 large mushrooms
• 50 ml wine (Mirin), alternatively sherry
• 150 g Chinese egg noodles (bihoon)
• some oil (corn oil)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

The cult soup from the 70s

The cult soup from the 70s, named after the brand of the same name and, although or perhaps precisely because it was more of an exotic, extended tomato soup, here’s the recipe for reviving the 70s in your own kitchen. Prepare the ingredients. Peel and finely chop the ginger and coriander. Add them to the water with 2-3 tablespoons of soy sauce and the whole chilies. Add the chicken thighs (for more meat, you can also use 2 thighs and a breast) and cook until the chickens almost collapse. Strain the stock and set aside about 1.5 liters for the soup. Remove the meat and cut into strips. Finely grate the garlic clove, peel the tomatoes, and roughly chop them. Peel the carrot and cut into fine sticks, deseed the bell pepper and cut into fine strips. Cut the spring onions into fine rings. Wash the mushrooms, halve them, and thinly slice them. Later, simply pour boiling water over the noodles (bihun is soaked in cold water for 15 minutes), strain after 3 minutes, and add them to the finished soup. Heat the oil in a wok, add the carrots, and fry until very hot. Add the onions and sauté, followed by the peppers, mushrooms, garlic, ginger, and sambal oelek. Stir-fry everything for a few minutes until the liquid from the mushrooms has been absorbed, then add the mirin and mix. Add the tomatoes, bring to a boil, and reduce slightly. Then add the broth and mix well. Add the chicken and noodles. Simmer everything over medium heat for about 10-15 minutes to allow the flavors to develop.