Sunday, September 19, 2021

chicken tofu garlic ginger rice-noodle soup


No need for a fancy nomenclature for this bowl of deliciousness; just make it and eat it already. (I have posted about this before back in 2009, but I've upped the yum factor now.)

You'll need:
  • 1/4 head of cabbage
  • chopped green onions
  • splash of soy sauce
  • dash of sesame oil
  • 200 g rice noodles
  • 2 chicken breasts, cut into small bites
  • hard tofu
  • fresh garlic, minced (lots)
  • fresh ginger, grated (again, lots)
  • 1 chicken bouillon cube
  • 1 veggie bouillon cube
  • water
  • salt and pepper
  • rayu chili oil for seasoning each person's own bowl
Do this:

Add your veg, chicken, and seasonings (except the rayu), then water to your liking, and bring to the boil. When the chicken is cooked and the veggies are tender, add the uncooked rice noodles. They will cook right in that pot while you stir. 

Dress your own bowl with as much or as little rayu chili oil as you like. I like. 

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