The first time I made it and told my family it was Asian flavoured, they were a little unsure of what to expect, as my chicken noodle soups are usually Croatian in flavour. But after one spoonful, they loved it. It is not intense in flavour, it's actually has a delicate lovely flavour.
With the chicken, I add what I have, sometimes it legs, sometimes thighs, sometimes marylands or wings.
If you forget to take the corn out of the freezer, still add it, just when you do crank up the heat to high, so it comes back to a simmer faster, then reduce it back down once it has.
The egg, I love egg in soups, it acts like additional noodles, now the recipe says 3 eggs, but I sometimes add 4 as my family love it.
With the pasta I use spaghetti or linguine. Now my spaghetti cooks in 11 minutes so the soup is timed to this pasta. If your pasta cooks in less time, add it in a little later, for instance when you add the chicken, so you don't have overcooked pasta.
The original recipe adds 2 tablespoons of cornflour mixed with 1/4 cup water and adds it when you add the soy sauce, I left it out, as I just don't think it needs it, but you can try it if you like. I think it will make it gluggy.
This is a beautiful soup, that is quick and easy to make and something you really need to try.
2-3 chicken legs
1 large brown onion, quartered
1 carrot, peeled
3 cloves garlic
1 teaspoon vegeta
1 teaspoon whole peppercorns
50ml extra virgin olive oil
1 small onion, diced
3 cloves finely sliced
6cm piece ginger, peeled, julienned and finely diced
1 carrot, diced
1 stick celery, diced
1 cup frozen corn
150g spaghetti, snapped into pieces
2 tablespoons soy sauce
3 eggs, lightly whisked
1 teaspoon sesame oil
Coriander sprigs, to serve
Take the corn out of the freezer, 30 minutes before you need it. You don't want it frozen as it will drop the temperature of the stock too much if it goes in completely frozen.
Put chicken legs, onion, carrot, garlic, vegeta and peppercorns in a large saucepan. Cover with cold water. Set saucepan over medium heat and bring to boil. Reduce heat and simmer for 40 minutes. Carefully strain mixture into a jug, reserving chicken. Set aside.
Put a medium saucepan over medium heat, then add oil and butter. Add ginger, onion and garlic and cook for 2 minutes. Add carrot and celery and cook, stirring, for 5 minutes. Add reserved stock and pasta. Bring to a simmer and cook for 6 minutes.
Shred meat from chicken legs, add to saucepan with the corn and simmer for 3 minutes. Add soy sauce and now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the egg into the soup. This is how you get that pretty egg drop effect. Simmer, stirring, for 2 minutes to thicken.
Stir in sesame oil, taste for seasoning and serve topped with fresh coriander leaves.
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