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Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin

Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin

Here's a recipe to make easy Chinese soup using chicken skin. The umami of the chicken really makes this soup delicious.

Ingredients: 4 servings

Chicken skin
2
Chinese chives
5 to 6 stocks
Enoki mushrooms
1/2 small bunch
Cellophane noodles
90 g
Eggs
2
Water
500 ml
★ Salt
1 teaspoon
★ Soy sauce
1-2 teaspoon
Chinese soup stock
2 teaspoon
White sesame seeds
as needed
Ra-yu
to taste

Steps

1. Cut the chicken skin into bite-sizes. Chop up the Chinese chives into 2 cm-sized pieces. Cut the enoki mushrooms into thirds. Cook the cellophane noodles.
2. Boil the water in a pot. Add the Chinese soup stock and chicken skin. Simmer for 3 minutes. Then add the vegetables and the cellophane noodles. Season with ★ condiments.
3. Turn the heat up high. Beat the eggs and drizzle it in the soup. Sprinkle the white sesame seeds to finish. Dish it up, and serve with ra-yu if you'd like.
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Story Behind this Recipe

I wanted to use up the chicken skin, so I came up with this recipe.