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Chicken and mung bean noodle soup

I discovered a few months ago that a kind of celophane noodle called mung bean noodles are delicious and absurdly cheap. I've gotten three 7-cup pots full of soup out of an 88 cent bag of noodles.

I love mung bean noodles so much! I've had other celophane noodles, like rice noodles, and hated them. But mung bean noodles are YUMMY! And they look a little like either blown glass or clear jellyfish tentacles, which I consider a plus.

Anyway, the soup I came up with is simple. But like the last recipe I made, it might not be exact, since I didn't use a recipe; I have a knack for tossing things together and it turning out good.

Chicken and mung bean noodle soup
(For a 7-cup pan)

* 1 section of mung bean noodles (in the bag I got, the noodles are in three sections, each section made up of noodles folded several times. One section is more than enough.)
* One 50-ounce can of chicken broth (though water and bulk chicken bouillon works too.)
* 1 or 2 cups cooked chicken, chopped or diced. (I used frozen chicken breasts)
* 1/2 cup bulk dried vegetable soup mix
* 1/2 of a 15 ounce can of corn

Soak mung bean noodles in cold water for 10 or 15 minutes, then drain. Bring the can of chicken broth to a boil, add mung bean noodles and vegetable soup mix. Reduce heat to medium, cook noodles until tender. Add corn and chicken, simmer for 5 minutes or until warm enough.

~

I actually added some black pepper and about half a cup of rice to the soup, too. If you have a large enough pot, you could add other veggies too. I even thought about adding tomatoes, but didn't have the room for them.

Crossposted from http://fayanora.dreamwidth.org

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