Chicken and Vegetable, quick and easy.

A clear chicken broth which is quick and simple. My mum has made many versions of this soup and every time I drink it it brings me back to the memories of family dinners. This soup can go with any Asian vegetable that can be picked up from your local Asian grocery, every vegetable gives the over all a slight different taste.

Today I made a chicken, fungus and Chinese cabbage soup with clear vermicelli noodles.

You will need the following ingredients.

  • 250g chicken mince
  • Half of a Chinese cabbage bunch sliced
  • 5 cloves garlic finely diced
  • Clear vermicelli 50 – 100g
  • 50g dried black fungus
  • Fish sauce

First we will need to soak the black fungus in boiling hot water and put aside. The fungus will expand therefore you will need to add extra water to ensure it continues to soak.

In another bowl soak the clear vermicelli, once it has softened drain and place aside.

To make the broth boil some hot water in a kettle (you will need 1 – 1.5L of boiling water) and then in a large soup pot add a decent amount of olive oil and fry the garlic on med/high heat until it has started to brown. Add the chicken mince and cook.

Once all the chicken mince is cooked, add the hot water from the kettle and bring to the boil.

I then season the soup with 1 – 2 tablespoons of fish sauce, salt and sugar.

Add the black fungus and cabbage and cook until the cabbage has softened. The cabbage will add a delicious sweetness to the soup therefore season again if required.

When making this soup in future, you can add a range of different vegetables. One of my favourites is choy sum as it is such a sweet vegetable. If you want something a little bit bitter try tung ho.

To serve place the desired amount of clear vermicelli in a soup bowl and add the broth to the vermicelli. Grind a little bit of pepper on top and serve.

A family tradition is to eat this soup with a salty meat dish and rice. All this can serve 4 – 6 people.

❤️Little K Kitchen

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