Hot and Sour Chicken Noodle Broth

Name: Hot and Sour Chicken Noodle Broth
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 Portionen
Ingredients: 140 g dried wholewheat noodle; 1 tbsp groundnut oil; 4 piece skinless, boneless chicken thighs; 1 tbsp Shaohsing rice wine; 700 ml hot vegetable stock; 4 piece chestnut mushrooms; 2 tbsp rice vinegar; 1 tbsp cornflour; 2 piece spring onions

Soup

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Hot and Sour Chicken Noodle Broth is ready in 30 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hot and sour chicken noodle broth is a comforting and flavorful meal that's ready in under 30 minutes. I love how the tangy rice vinegar and spicy chili combine with the savory chicken and mushrooms. It's a perfect quick lunch or light dinner, especially on a chilly day. Feel free to add other vegetables like bok choy or carrots for extra nutrients. This recipe is a great way to use up leftover chicken too! It's a family favorite and always a hit when I need something warm and satisfying.

Ingredients (9 ingredients)

140 g dried wholewheat noodle
1 tbsp groundnut oil
4 piece skinless, boneless chicken thighs
1 tbsp Shaohsing rice wine
700 ml hot vegetable stock
4 piece chestnut mushrooms
2 tbsp rice vinegar
1 tbsp cornflour
2 piece spring onions

Preparation (6 steps)

Cook the noodles

Cook the noodles according to package instructions in a pot. Drain the noodles and rinse them under cold water to stop the cooking process. Drizzle with a little oil to prevent sticking and set aside.

Prepare the mushrooms

Thermomix® Setting

3 sec/Speed 5

Add the chestnut mushrooms to the mixing bowl and chop for 3 Sec./Stufe 5. Set aside.

Sauté the chicken

Heat the groundnut oil in a pan over high heat. Add the chicken thighs and stir-fry for 2 minutes until lightly browned. Add the Shaohsing rice wine and cook for 3 minutes more.

Combine ingredients in Thermomix

Thermomix® Setting

5 min/212°F/Speed 1 100

Add the hot vegetable stock, cooked chicken, and chopped mushrooms to the Thermomix bowl. Season with rice vinegar. Cook for 5 Min./100°C/Stufe 1.

300

Thicken the soup

Thermomix® Setting

2 min/212°F/Speed 2 100

Mix the cornflour with a little cold water to form a paste. Add the cornflour paste to the Thermomix bowl and cook for 2 Min./100°C/Stufe 2, stirring until thickened.

120