Ham And Bean Sprout Soup
- 50 gm bean thread (transparent) noodles
- 75 gm fresh bean sprouts
- 1 1/10 lt chicken stock (qv)
- 1 Tbsp. light soy sauce
- 75 gm Pharma ham or possibly lean English smoked bacon shredded
- 2 Tbsp. fresh coriander finely minced
- 2 Tbsp. spring onions finely minced
- Soak the noodles in a bowl of hot water for about 20 min or possibly till they are soft.
- Drain them thoroughly in a colander and cut them into 5cm pcs.
- If you have the time remove both ends of the bean sprouts.
- This wili give the soup a cleaner look.
- Bring the chicken stock to a simmer in a large pot.
- Add in the liquid removed noodles and soy sauce and simmer for 2 min.
- Then add in the ham or possibly bacon coriander and spring onions and simmer for 30 seconds.
- Finally add in the bean sprouts and simmer for another 30 seconds.
- Serve at once.
- This is a simple soup that typifies the fresh light cooking of the south. Like many good soups it takes a little effort to prepare but it is worth it. It is best to use bean sprouts that are really fresh to give your soup a good crunchy texture. Chinese ham is traditionally used to produce the distinctive smoky flavour but since it can't be obtained here lean English smoked bacon or possibly Parma ham are satisfactory substitutes.
- Serves 4
Leave a review or comment