John Myers
Chinese Glass Noodle Soup with Chanterelles and Sago
The perfect chinese glass noodle soup with chanterelles and sago recipe with a picture and simple step-by-step instructions.
- 1 handful Glass noodles
- 1 piece Onion white
- 2 piece Spring onions fresh
- 3 piece Garlic cloves chopped
- 0,25 Cup Sago
- 1 tsp Anchovy paste
- 1 Knife point Wasabi powder
- 1 Knife point Szechuan pepper
- 1 tsp Oyster sauce
- 2 tbsp Soy sauce chinese
- 0,5 lb Poultry carcasses
- 1 piece Chilli red, roughly chopped
- 1 piece Grated ginger
- 0,25 piece Cucumber
- 10 piece Cherry tomatoes
- 100 g Chanterelles
- 1 piece Bay leaf
- 1 Cup White wine dry
- Salt
- Pepper
- Water
- Rapeseed oil
- Place the poultry carcasses with 2 liters of water and cook a poultry stock.
- Finely chop the onion, garlic and habanerochilli and sauté in the oil until golden!
- Now add the cucumber pieces, spring onion rings, tomatoes, ginger, bay leaf and chanterelles and toss everything well.
- Now deglaze everything with the wine, fill up with the stock, add the spicy sauces, the sago and the glass noodles and simmer on a low flame until the sago has become completely clear.
- Now season the soup with the sprinkling spices and serve hot immediately.
Facebook Comments