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Chicken Noodle And Mustard Cabbage Soup

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Ingredients
  Light soy sauce 15 Milliliter (1 Tablespoon)
  Mustard cabbage 1⁄2 Bunch (50 gm), cut into 3/4 inch / 2 centimeter pieces (Fresh, Choy Sum)
  Chicken breast 1⁄2 Pound, cooked and cut into 2 inch / 5 centimeter strips (225 Gram)
  Thin noodles 1⁄2 Pound (225 Gram, Long Life)
  Sesame oil 1⁄4 Teaspoon (1 Milliliter)
  Chicken stock 2 Liter (8 Cups)
Directions

1 Cook noodles in 4 cups (1 L) boiling salted water for 5 minutes; drain.
2 Place soy sauce and sesame oil in a large soup bowl. Top with cooked noodles. Arrange chicken and cabbage on top. Pour over boiling seasoned stock. Cover and let stand a few minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Dish: 
Soup

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3.95
Average: 4 (13 votes)