Rice Noodle Soup with Chorizo
Quick to make soup with a very deep and rich asian inspired flavours
Servings
2
In progress
Ingredients
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10 leaves savoy cabbage (stem removed, cut into 1 cm strips)
1/2 red onion (finely diced)
2 cloves garlic (finely diced)
100g chorizo (roughly diced)
100g rice noodles
2 tsp sesame seeds
1 tsp ginger paste
3 tsp Doubanjian sauce (fermented beans)
50ml Shaoxing wine
400ml chicken stock (if you want more depth of flavour try using 800ml and reduce to 400ml uprfront of cooking)
1 Tbsp sesame oil
2 Tbsp rice vinegar
5 Tbsp soy sauce
3 spring onions (finely chopped)
1 handful coriander (roughly chopped)
Method
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Place a large pot on high heat and add the sesame oil.
Add the savoy cabage strips first and fry them whilst stirring occasionally.
Once the leaves get slightly brown, add the onions, garlic, sesame seeds and the chorizo.
As soon as the onions turn slightly brown, add the ginger paste and doubanjian sauce and mix together with the other ingredients.
After 2 minutes, deglaze the pan with shaoxing wine and add the chicken stock.
Turn the heat to low and add the rice vinegar, soy sauce and 2 of the spring onions. Keep some for the topping.
Add the rice noodles next and let them soak in the broth for 10 minutes.
As soon as the noodles go soft, give them a stir and add a handful fresh coriander.
Taste the broth and season with salt and pepper if needed. The soup should already be quite strong in flavour.
Serve the noodles in two bowls and pour the broth over.
Top with spring onions and coriander.
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Good to know
For next time: Do as described
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