Spicy Asian Soup with Glass Noodles, Chicken and Vegetables

Ingredients

• 1 stalk spring onions (white part only)
• 1 chicken bouillon cube
• 250 g Chicken breast fillet
• 150 g bamboo shoots (fresh or frozen)
• 1 large carrot
• 1 red chili pepper
• 1 tbsp Cornstarch
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp Sesame oil
• 1 egg
• Salt
• ground black pepper
• 250 g glass noodles
• coriander

Instructions

1. 1.

   Wash the spring onions and slice into thin strips. Slice the chicken meat and bamboo shoots into strips. Bring 1 l of water to a boil with the bouillon cube, add the chicken and bamboo shoots, and simmer for about 5 minutes. Slice the chili into fine strips, add it, and continue cooking. Cook the glass noodles according to package instructions in salted water.

2. 2.

   Add the spring onions, carrots, bamboo shoots and sesame oil to the broth, let simmer for 5 minutes. Whisk together cornstarch with soy sauce and rice vinegar, pour into the soup and bring back to a boil. Beat the egg and stir it into the soup while stirring continuously. Remove from heat and season with salt and freshly ground pepper. If needed, add a little more water.

3. 3.

   Add the cooked glass noodles and fold in roughly chopped coriander. Serve in bowls.