Asia
Noodle soup
A clear broth in the large pot. The noodles go in at the end so they stay firm.
6 L pot · 40′ · 4 servings
Ingredients
- 300 g chicken on the bone
- 1 carrot
- spring onion
- 150 g egg noodles
- salt, pepper
Method
- 1.Cover the chicken with cold water and bring it to a boil. Skim the foam.
- 2.Add the carrot and cook 25 minutes at a gentle simmer.
- 3.Lift out the meat and shred it. Salt the broth.
- 4.Cook the noodles in the broth for 3–4 minutes and serve with meat and onion.
