Trappers Asia Mie Chicken Soup

5 from 4 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 3 people
Calories 130 kcal


  • 200 g Chicken breast fillet
  • 1 L Chicken broth / vegetable broth
  • 1 Celery
  • 1 Chinese clove of garlic or two solo cloves
  • 0,5 Red chilli pepper
  • 1 Fresh ginger - about the size of a walnut
  • 2 stems Fresh coriander
  • 0,5 Pepper fresh
  • 1 Fresh carrots
  • 100 g Mung bean sprouts or bamboo shoots
  • 2 tbsp Tomato paste
  • 2 tbsp Soy sauce dark
  • 50 g Mie noodles
  • Pepper, salt to taste


  • Chop the celery, chop the garlic, ginger and coriander. Grate the carrot into fine strips, cut the bell pepper into strips.
  • Bring the chicken breast fillet to the boil in the broth with the celery, the garlic, the chilli and the coriander. Let simmer for about 30 minutes. Then add the peppers, carrots and sprouts and simmer for another 15 minutes. Sprinkle in the Mie noodles, reduce the temperature and stir in the tomato paste and soy sauce. Remove the chicken breast, cut into small pieces and return to the broth. When the pasta is done, season with salt and pepper. Bon Appetit!


Serving: 100gCalories: 130kcalCarbohydrates: 11.7gProtein: 17gFat: 1.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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