Discover the perfect blend of flavors with our quick and easy hot and sour chicken noodle soup recipe. This delicious soup is a surefire way to warm up your taste buds. Take control of your culinary masterpiece by constantly tasting the broth and adjusting the amount of chili and rice vinegar to your liking. Achieving the ideal balance of flavor has never been easier. Whether you prefer a subtle kick or a fiery explosion, this soup will satisfy your appetite. Don’t miss out on this magical combination of spicy, spicy and savory deliciousness!
- 140 g dried whole wheat pasta
- 1 tbsp peanut oil
- 2 tbsp grated ginger
- 1 medium red chili pepper, deseeded and finely chopped
- 4 skinless, boneless chicken thighs, cut into small pieces
- 1 tbsp Shaohsing rice wine
- 700 ml hot vegetable broth
- 4 chestnut mushrooms, sliced
- 1 tsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a paste
- 1 handful of bean sprouts
- 2 spring onions, sliced
- Bring a small pot of water to a boil and cook the pasta according to package directions.
- Drain the cooked pasta and rinse it under cold running water to stop it from cooking further.
- Drizzle a little oil over the top to prevent the noodles from sticking together.
- Divide the cooked noodles between two deep bowls.
- Heat a wok over high heat and add the remaining oil.
- Once the oil begins to smoke, add the ginger and chili to the wok.
- Fry the ginger and chili for a few seconds while stirring.
- Add the chicken to the wok and stir-fry for 2 minutes.
- Once the chicken begins to brown, add the rice wine and cook for another 3 minutes.
- Add the vegetable stock to the wok and bring to a simmer.
- Add the mushrooms to the boiling soup.
- Season the soup with dark soy sauce, light soy sauce and rice vinegar.
- Bring the soup back to a boil.
- Add the cornstarch paste to the boiling soup.
- Allow the soup to simmer and stir until it thickens.
- Stir in the bean sprouts and most of the spring onions.
- Ladle the hot and sour chicken noodle soup over the cooked noodles in the bowls.
- Serve immediately and garnish with the remaining spring onions.
Equipment and tools
- Sharp knife
- Big pot
- wooden spoon
This recipe contains the following allergens:
- Wheat (in dried whole wheat pasta)
- Soy (in dark soy sauce and light soy sauce)
Storage and leftovers
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat on the stove until piping hot.
Health Benefits of “Quick and Easy Hot and Sour Chicken Noodle Soup”
When it comes to quick and easy meals, there’s nothing better than a comforting bowl of hot and sour chicken noodle soup. Packed with delicious ingredients, this dish not only satisfies your taste buds but also offers several health benefits. Let’s take a closer look at some of the nutritional benefits of this aromatic soup.
Whole wheat pasta
The pasta used in this recipe is made from whole grains, meaning it contains all parts of the grain, including the bran and germ. This means that the soup has a higher fiber content compared to normal pasta. Whole grain pasta can aid digestion, promote heart health and help control blood sugar levels.
The addition of grated ginger not only gives this soup a zesty taste but also offers numerous health benefits. Ginger is known for its anti-inflammatory and antioxidant properties. It can help relieve nausea, ease muscle pain, and lower cholesterol, among other health benefits.
The fiery kick of red chili gives the soup more than just heat. Chilies contain a substance called capsaicin, which is responsible for their spiciness. Capsaicin has been linked to various health benefits, including pain relief, improved digestion, and boosting metabolism.
The protein-rich chicken thighs not only improve the taste and texture of the soup, but also provide important nutrients. Chicken is an excellent source of high-quality protein, vitamins and minerals. It supports muscle growth and repair, aids in weight management, and promotes overall health.
Rice wine, soy sauce and rice vinegar
The combination of rice wine, dark soy sauce and rice vinegar gives the soup depth of flavor. Additionally, these ingredients offer potential health benefits. Rice wine may have cardioprotective effects, while soy sauce contains antioxidants and may help reduce the risk of certain chronic diseases. Rice vinegar is low in calories and can aid digestion and weight management.
Chestnut mushrooms not only improve the flavor and texture of the soup, but also contribute to its nutritional profile. Mushrooms are rich in vitamins, minerals and antioxidants. They may boost the immune system, support brain health, and may have anti-cancer properties.
Bean sprouts and spring onions
Finally, the addition of bean sprouts and spring onions gives the soup freshness and crunch. These ingredients contain a range of vitamins and minerals, including vitamin C and vitamin K. They can improve digestion, boost the immune system and promote healthy skin.
With its combination of high-quality protein, fiber-rich whole-grain pasta, and a range of healthy ingredients, this quick and easy hot and sour chicken noodle soup not only satisfies your cravings but also offers several health benefits. Incorporate this delicious soup into your diet for a filling and nutritious meal.