John Myers
Glass Noodle Soup with Cabbage (Asian)
The perfect glass noodle soup with cabbage (asian) recipe with a picture and simple step-by-step instructions.
- 1 piece Chinese cabbage fresh
- 3 piece Carrots
- 200 g Fresh mushrooms
- 1 piece Spring onion
- 200 g Chicken breast
- 200 g Glass noodles
- 1 tbsp Sesame oil
- 2 tbsp Chicken broth
- 2 tbsp Soy sauce light
- 1 tbsp Sake
- 1 tsp Salt
- First, quarter a whole Chinese cabbage and cook it in a saucepan with approx. 2 liters of water for approx. 30 minutes. In the meantime, cut the mushrooms, carrots and spring onions into slices and also cut the chicken breast into fine strips. Slowly simmer the glass noodles in a separate saucepan and cut them up with scissors. Then drain in a sieve.
- Remove the Chinese cabbage, which has meanwhile boiled, from the stock with a slotted spoon or pour it off with a sieve and collect the cabbage stock in another saucepan. Then chop about a quarter of the Chinese cabbage and set aside. The rest is no longer needed.
- Put the cabbage stock on the hotplate again and now add the mushrooms, carrots and spring onions and 2 tablespoons of chicken stock, 2 tablespoons of soy sauce and 1 tablespoon of sake and simmer for about 12 minutes.
- While cooking, heat a pan with the sesame oil and fry the sliced chicken breast until crisp and season slightly with salt. Alternatively, shrimp can also be used!
- Finally, add the chopped cabbage, glass noodles and chicken breast to the pot, let it steep a little and arrange in a bowl with spring onions !!!
- I wish you a good appetite … 🙂
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