This soup is easy to put together and is a homemade version if you like the Oriental-style Nido soup. Use vermicelli noodles to add heft and texture to this favorite.
- Prep Time: 30 mins
- Cooking Time: 30 mins
- Ready In: 1 hr
- Yield: 4
- Cuisine: Asian
- Cooking Method: Simmer
Oriental-style Soup Ingredients
- 100 grams vermicelli noodles (sotanghon)
- 100 grams chicken breast, cooked
- 6 cups chicken stock
- 2 tablespoons cornstarch, mixed in ¼ cup water
- 2 medium eggs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- green onions, for garnish (optional)
How to Make Oriental-style Soup
Soak the vermicelli in water for 30 minutes, drain, then cut into small pieces. Set aside.
Flake the chicken pieces until it resembles a floss consistency. Set aside.
In a medium-sized pot, saute onions until translucent.
Add the chicken stock and bring to a boil, and simmer for 5 minutes.
Bring the stock to a boil again then add the vermicelli. Simmer for 20 minutes. Add the chicken and dissolved cornstarch.
Lightly beat egg then gently mix making sure it will not blend with the soup. Simmer for 3 more minutes then season with salt and pepper.
Garnish with green onions before serving.
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