Chicken Soup “East” Recipe
Light chicken soup in Japanese.
Servings Prep Time
4 10minutes
Cook Time
40minutes
Servings Prep Time
4 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Prepare the broth. Boil chicken pieces with onions and carrots in 1.5 liters of water for 15-20 minutes. Use a bone from the breast.
  2. At this time, prepare an omelet or pancakes. Beat eggs, soy sauce, a piece of nori, red pepper, green onion with a whisk and fry 2-3 pancakes in vegetable oil, fry on both sides for a couple of minutes.
  3. Roll the pancakes hot into a roll and cool.
  4. Strain the finished broth through a sieve and bring to a boil.
  5. Add noodles to the broth and cook for 5 minutes.
  6. At this time, fry the shrimp in a dry frying pan until soft for 3 minutes. Leave the tail in the shell, this will give the soup a bright taste. Small children do not eat such soup, and adults will have to cope with cleaning shrimp at the table.
  7. Add the shrimp to the soup.
  8. Cook for 3-4 minutes, add soy sauce and pepper the pasta.
  9. Add salt to the soup to taste (usually soy sauce is enough, the taste of the soup is closer to sweet and salty).
  10. Cut the chilled chicken. Finely chop the coriander. Put it in the soup, bring to a boil and remove from heat.
  11. Pancakes with omelet cut into pieces of 2-3 cm, put a few in each serving. Season with hot red pepper. Serve the soup with a spicy carrot salad, boiled beetroot (this will balance the sharpness a little) and soy sauce.
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