Asian soups are a culinary heritage from East Asia, whose main secret is based on the broth that is prepared and the special ingredient that is used to give aroma and texture to the palate. The broth for our recipe today is made with chicken bones and vegetables such as carrots, celery and cabbage. Chicken broths are the most common used in Chinese soups. In addition, today's broth will be reinforced by the flavor of ginger and star anise.
Asian soups are also considered medicinal soups as they act as an adjuvant in certain diseases and ailments. The presence of ginger and star anise in this soup gives it that special medicinal touch. Ginger is a rhizome that helps prevent tumors and is frequently used in gastrointestinal ailments such as diarrhea, indigestion, nausea and flatulence. It is also ideal for respiratory conditions such as flu, fever, colds, bronchitis, pneumonia, hoarseness and cough. Star anise also has great importance at the stomach level, it helps reduce gas, reduces diarrhea and is even said to stimulate vitality.
So now you know all the benefits you will have with this soup. Let's start preparing it!
Ingredients (4 servings)
- 2 shallots
- 1 clove garlic
- 2 small spring onions
- dried Shiitake mushrooms
- 1/2 teaspoon ground ginger
- 1 unit star anise + kitchen twine
- 2 tablespoons soy sauce
- 400 ml chicken and vegetable broth (carrot, celery, cabbage and chicken bones)
- 600 ml mineral water
- fresh and clean spinach
- 125 g rice noodles
- black sesame
- 1 stalk of spring onion
Preparation (30 minutes approx.):
1. Soak the Shiitake mushrooms.
2. Heat a splash of olive oil in a pot.
3. Chop the shallots and add them to the pot. Sauté until transparent.
4. Chop the garlic and spring onions and add to the pot. Sauté until the onions are tender.
5. Add the drained mushrooms, half a teaspoon of ground ginger and the star anise. In order to remove the star anise, we give you a trick: tie the star anise with a piece of kitchen twine and so that it does not leak into the pot, tie the other end of the twine to the handle of the pot (see photo).
6. Add the soy sauce, broth and water and boil for about 2 minutes.
7. Remove the star anise (if you want to enhance the anise flavor more, leave it longer).
8. Let the broth boil for 10 more minutes without the star anise.
9. Add 2 handfuls of spinach and the rice noodles. Lower the heat and cook for 5 minutes. Correct salt.
10. Chop the stem of a young onion into very thin slices.
11. Serve the soup with a little black sesame and sliced spring onion stem.
Enjoy!
