Usuba
Asian-Style Noodle Soup with Chicken and Asparagus
Aromatic soup with tender chicken, crispy asparagus, and shiitake mushrooms. Noodles, tofu, and savory spices create a rich flavor. The dish is prepared quickly and is perfect for lunch or dinner.
- Total
- 25 min
- Standard serving
- 764.9 g
Ingredients
Total 12- Egg noodles for wok
30 g≈ 1/3 cup - Sesame oil
11.25 ml≈ 2 tsp - Chicken broth
375 ml≈ 1.5 cup - Peanut butter
7.5 ml≈ 1.5 tsp - Ginger
1.25 g≈ 1/4 slice - Chicken thighs
225 g≈ 1.5 pcs - Dried shiitake mushrooms
2.25 g≈ 3/4 pcs - Asparagus
50 g≈ 2 pcs - Tofu
45 g≈ 1/4 pcs - Soy sauce
11.25 ml≈ 2 tsp - Green onion
5 g≈ 1 tbsp - Cilantro
0.25 stalk
Instructions
- 1
Step 1
Pour water into a pot, bring to a boil and cook egg noodles for about three minutes until al dente.
- 2
Step 2
Drain the water and toss the noodles with a small amount of sesame oil to prevent sticking. Set the noodles aside.
- 3
Step 3
Heat a wok over high heat, add peanut oil. Add sliced ginger and red chili pepper, stir-fry for about 30 seconds.
- 4
Step 4
Add chicken pieces and fry for 1 minute. When the chicken starts to brown, pour in dry wine, stir and fry until the wine almost completely evaporates.
- 5
Step 5
Carefully mix the ingredients in the pan. Add tofu, shiitake mushrooms, asparagus and napa cabbage, stir-fry everything together for 1 minute.
- 6
Step 6
Add the preheated chicken broth to the mixture. Bring to a boil, then reduce the heat.
- 7
Step 7
Add soy sauce, vinegar, salt, and freshly ground white pepper. Simmer for 10 minutes, occasionally skimming off the foam.
- 8
Step 8
Pour the soup into bowls, add the pre-cooked noodles. Garnish with finely chopped green onions and cilantro.
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