Saturday, 11 April 2009
01:09:35 PM (GMT)
Most of this stuff you can find at your local grocery store or Asian styled market.
Get an adult person to help you if you’re not used to cooking.
- 2 cans chicken broth (not condensed)
- ½ cup rice vinegar, or regular vinegar
- 1/3 cup lemon juice (especially if you’re not putting in lemon grass)
-(optional) 1Tbsp sesame seed oil, or vegetable oil (to help keep it from boiling
-Several handfuls of dried rice noodles (depending on thickness of the noodle and how
thick you want the soup to be. REMEMBER noodles tend to double in size)
-Aprox 2 sheets Seaweed, Sushi Nori dried (It comes in sheets which you can roll into
sushi or in this case tear into shreds for soup)
-Your choice of veggies (chopped, minced, or slivered depending on the texture you
want): Green onions, garlic, lemon grass (fresh/dried), carrots, celery, Chinese
cabbage, purple cabbage, peppers, mushrooms, water chestnuts, bamboo (usually comes
canned), various kind of seaweed or water onions.
-Your choice of meat (optional if you’re a vegetarian ): shrimp, chicken, etc.
MAKE SURE IT'S COOKED FIRST.
-Egg drop: If you want eggdrop in it, whisk an egg until it’s completely blended,
bring the soup to a boil, pour in the egg. It will cook instantly.
-Seasonings: (Don’t add too much!) ginger (powdered or fresh), garlic, cinnamon,
(optional: parsley, sage, rosemary, and thyme). Add hot sauce and soy sauce to
First put the noodles in the broth as it's heating up, the rest can be added as
It's done once the noodles are soft and the eggdrop (if you added any) is floating
around like happy little clouds.