Shopping list
a stock cube, chicken or vegetable
100g chicken fillet
1 clove garlic
small piece ginger
50g shiitake or chestnut mushrooms
2 free-range organic eggs
100g noodles (or rice)
a baby bok choy
2 - 3 spring onions
50g bean sprouts
dash soy sauce
freshly grated black pepper, to taste
A delicious Chinese main course for the weekend, with or without chicken, with noodles or rice and delicious fresh vegetables is made in no time. The vegetarian version speaks for itself, you take a vegetable cube and omit the chicken. The small bokchoi comes from Janneke en Kees Klootwijk from Raamsdonk, and it is exactly the right size for us ;) Also nice, we can order it at Rechtstreex, us usual. The soup is also delicious for lunch, savory and fresh.
How to make Chinese chicken or vegetable soup for 2
Dissolve the stock cube in one liter of water, season the bouillon with pepper and soy sauce
Cut the chicken into strips and cook for 30 minutes in the stock.
Grate the garlic and the ginger.
Add it to the soup.
Cut the mushrooms, add them the last 10 minutes to the soup.
Cook the noodles as indicated on the packet.
Cook the eggs for 7 minutes.
Cut and wash the bok choi, onions and bean sprouts.
Add the vegetables to the soup and allow it to simmer for 5 minutes, the vegetables should still have a bite
Cut the eggs in half.
Drain the noodles.
Put the noodles in a bowl.
Ladle the soup on top of the noodles.
Place two half eggs on top of the soup and enjoy!