from mina November 2011.

—–

6 Delicious Chicken Soup Spin-offs

Article: How to cook the original chicken soup?

—–

Korean-Style Tingling Spicy Soup

Ingredients
<From the original broth>
Soup ….. 300ml
Chicken Thigh ….. 3 pieces
<Additional>
Soft Tofu ….. 100g
Garlic Chive ….. 5~6 pieces
Sesame Oil ….. Small Amount
Soy Sauce ….. 1 tablespoon
Korean Red Chilli Paste ….. 2 teaspoons
Chilli Flakes (Coarse) ….. 1/2 tablespoon

HOW TO COOK

Step 1: Cut the tofu and chicken thigh into bite-size pieces. Cut the chives into 3~4cm wide pieces.
Step 2: Pour the soup into a pot, add tofu, and cook for 1~2 minutes. Over a small flame, add in the chicken thigh, soy sauce, chilli paste and chilli flakes.
Step 3: When the soup is warmed up, add in the chives. Add sesame oil right before serving.

—–

Chinese-Style Rice Noodle Soup

Ingredients
<From the original broth>
Soup ….. 300ml
Chicken Thigh ….. 2 pieces
Broccoli ….. 3 pieces
<Additional>
Dried Shiitake Mushrooms ….. 2 pieces
Rice Noodles ….. 20g
Oyster Sauce ….. 1 tablespoon

HOW TO COOK

Step 1: Place the soup and dried shiitake mushrooms into a pot and boil for at least 15 minutes. Cut the rice noodles to about 10cm long stripes, and the chicken thigh into bite-size pieces.
Step 2: When the shiitake mushrooms have softened, take them out of the soup, remove the stem, cut up the cap into thirds and add them back into the soup.
Step 3: When the soup is boiling, add in the rice noodles and chicken thigh and cook for 2 minutes. Lastly, add in the broccoli and oyster sauce, stir, and serve.

—–

Vegetable Soy Milk Potage

Ingredients
<From the original broth>
Soup ….. 100ml
Onion ….. 2 slices
Carrot ….. 3 slices
Celery ….. 2 5-cm strips
Broccoli ….. 3 pieces
<Additional>
Soy Milk ….. 150ml
Salt, Pepper ….. Small amount

HOW TO COOK

Step 1: Put the soup, onions, carrots, celery, broccoli and soy milk into a mixer and mince for about 30 seconds.
Step 2: When the mixture is smooth, transfer into a pot and warm on a stove. Add salt and pepper for seasoning. The soy milk separates out from the mixture easily when cooked, so be sure to turn off the heat when the soup is warmed up enough.

—–

Japanese-Style Miso Rice Gruel

Ingredients
<From the original broth>
Soup ….. 300ml
Chicken Thigh ….. 2 pieces
Carrot ….. 2 slices
Onion ….. 2 slices
Broccoli ….. 3 pieces
<Additional>
Rice ….. 100g
Miso ….. 1 tablespoon
White Sesame ….. Suitable amount

HOW TO COOK

Step 1: Cut the chicken thigh, carrots and onions to bite size pieces.
Step 2: Add soup and rice to a pot and boil using strong heat. When the mixture is boiling, stir the rice to break it up. Add in the chicken thigh, carrots, onions and broccoli and cook for about 1 minute.
Step 3: Add in the miso and mix. Sprinkle white sesame on top of the soup before serving.

—–

Root Crop Curry Soup

Ingredients
<From the original broth>
Soup ….. 250ml
Onion ….. 1 slice
Celery ….. 1 5-cm strip
Broccoli ….. 3 pieces
Chicken Thigh ….. 2 pieces
<Additional>
Burdock ….. 10cm
Radish ….. 100g
Curry Powder ….. 1/2 tablespoon
Salad Oil ….. 1 teaspoon
Salt, Pepper ….. Small amount

HOW TO COOK

Step 1: Cut the onions, celery and chicken thigh into bite size pieces. Cut the burdock and radish into long thin strips.
Step 2: Heat up the salad oil in a pot, then fry the burdock and radish strips. Season with salt and pepper, and mix in curry powder.
Step 3: Add the soup into the pot and bring to a boil. Add in the onions, celery, broccoli and chicken thigh, allow to warm, and serve.

—–

Pasta Minestrone

Ingredients
<From the original broth>
Soup ….. 400ml
Onion ….. 1 slice
Carrot ….. 2 slices
Broccoli ….. 3 pieces
Chicken Thigh ….. 2 pieces
<Additional>
Short Pasta ….. 20g
Canned Boiled Tomato ….. 1/2 cup
Shredded Cheese ….. Suitable amount
Salt, Pepper ….. Small amount

HOW TO COOK

Step 1: Cut the onions, carrots and chicken thigh into bite size pieces.
Step 2: Boil the soup in a pot, add in short pasta, and cook for about 7 minutes.
Step 3: Add in onions, carrots, chicken thigh, broccoli and boiled tomato into the soup and cook for 1 minute. Add salt and pepper for seasoning. Sprinkle with shredded cheese before serving.

Advertisements