Ingredients
portions
- 3 cloves garlic (finely chopped)
- 3 cm ginger (grated)
- 2 chicken drumsticks (or legs)
- 1.5 liters chicken stock
- 1 tsp fish sauce
- 2 tbsp soy sauce
- 200 gram bean sprouts
- 250 gram chestnut or shiitake mushrooms (sliced)
- 200 gram egg noodles
- 3 spring onions
- 4 soft-boiled eggs (approx. 6 minutes)
- 1 red chili pepper (optional)
- sesame oil, salt, and pepper
Equipment
- Soup pot
INSTRUCTIONS (how to make this recipe):
- Heat some sesame oil in a large soup pot over medium heat.
- Add the garlic and ginger and fry for a few minutes until fragrant.
- Add the chicken legs and fry for five minutes.
- Add the chicken stock and fish sauce, then bring to a boil.
- Let the soup simmer for 30 minutes to allow the flavors to infuse and the chicken to cook through.
- Remove the chicken, shred it, and set it aside.
- Add the soy sauce, bean sprouts, mushrooms, and egg noodles. Cook them in the soup for five minutes.
- Cut the spring onions into strips, add two-thirds of them to the soup, and reserve the rest for garnish. Add the shredded chicken to the soup.
- For extra spice, cut the chili pepper into strips and add it to the soup. Let it cook for another two minutes. Add salt and pepper to taste.
- Divide the soup between bowls. Place a halved egg in each bowl and garnish with additional spring onions and red chili peppers. Enjoy your meal!
Nutrition information per portion
Calories: 323kcal | Carbohydrates: 58g | Proteins: 34g | Fats: 15g | Saturated fats: 4g
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