Clear Noodle Soup

A hot soupy noodle sounds great in cold weather. It's hard to resist especially with my short-cut version. It's so easy to make and it's delicious too. I served it with my chilli in oil mixed with soy sauce.



Super Easy Soup Base:

2 canned of Swanson chicken broths

2 cups of water

Fish sauce to taste

Drizzle of sesame oil in the end

Ingredients:

Chicken breasts, sliced

Do Do Fish balls, cut in half

Do Do Tofu fish cake, cut into three slices

Soften Chinese dried mushroom, sliced

Spinach, washed

Toasted garlic & garlic oil (to garnish on top)

Dried noodle ( I used Jiang Xi Rice Vermicelli)

Method:

1. Heat a big pot of water and cook the rice vermicelli, drained and set aside.

2. Prepare the soup base. When boiled, add in the chicken breasts. When the chicken is almost cooked, add in the rest of the ingredients except spinach.

3. Let it boiled, when boiled add in the spinach. Do not overcooked the spinach, dish the spinach out when cooked and set aside.

To Serve:

Place some noodle in the bowl, some spinach on the side and ladle the soup and the rest of the ingredients on top. Garnish with toasted garlic and a little of the garlic oil. Serve with chilli dip of your choice.