Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chinese soup with cellophane noodles and fluffy light chicken meatballs. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chinese soup with cellophane noodles and fluffy light chicken meatballs using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs:
- Get 800 ml The cooking liquid from making chicken meatballs -
- Make ready 1 as many (to taste) Chicken meatballs (optional)
- Get 1 King oyster mushroom
- Make ready 4 cm Carrot
- Prepare 30 grams Cooked bamboo shoots in water (canned or vacuum packed)
- Make ready 1 dash Dried wood ear mushrooms
- Get 20 grams Zha cai (Chinese pickles)
- Prepare 1 Cellophane noodles (dried)
- Make ready 1 Pea shoots
- Prepare 1 tbsp Sake
- Make ready 1 tsp Salt
- Prepare 1 dash Pepper
- Get 1/2 tsp Sesame oil
Instructions to make Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs:
- Have the soup that results from making chicken meatballs ready.. - - https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast
- You an make a delicious soup with the poaching liquid from boiled chicken too.. - - https://cookpad.com/us/recipes/153769-how-to-cook-moist-chicken-breast-for-boiled-chicken
- Strain the soup through paper towels. If there isn't enough soup, augment it with water. If the soup doesn't have enough flavor, add a little soup stock granules.
- Rehydrate the wood ear mushrooms by soaking them in water, and cut into 2-3 pieces each. Cut the carrot and king oyster mushroom into sticks. Slice the bamboo shoot thinly. De-salt the zha cai for a short time and then julienne.
- Simmer the cut up vegetables in the soup.
- Season with sake, salt and pepper. Add the chicken meatballs and cellophane noodles.
- I used these noodles this time. They don't have to be pre-soaked to rehydrate and can just be added to soups.
- Add a little sesame oil and some pea shoots that have been cut into 3 cm pieces, and the soup is done.
- You only need a small amount of pea shoots as garnish. I cut the roots off a pack I'd bought previously and put them in water to grow more shoots. I used these shoots in the soup this time.
- You can omit the chicken meatballs, and the soup will still be great. Add lots of mushrooms and vegetables.
- For light and fluffy egg drop soup - - https://cookpad.com/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth
- The meatball-soup can be used to make Chinese style rice - - https://cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth
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