Glass Noodle Soup with Cod
Keeping it easy with just a handful of ingredients for a comforting bowl of soup
Ingredients
1 fillet of cod loin
2 nests glass vermicelli, soaked in hot water for 2 minutes
Handful fresh spinach
Handful beansprouts
1 soft boiled egg
The Stock
6 slices ginger
1L chicken stock
1 tbsp oyster sauce
1 tsp sesame oil
Method
Boil the chicken stock with the rest of the stock ingredients and season to taste.
Blanch the spinach & bean sprouts in the stock for 30 seconds then set aside.
Boil the noodles in the stock for a minute then set them aside.
Finely slice your cod then blanch in the stock for 1 minute.
Assemble the soup in a bowl with the addition of a soft boiled egg (6.5 minute egg)
1 fillet of cod loin
2 nests glass vermicelli, soaked in hot water for 2 minutes
Handful fresh spinach
Handful beansprouts
1 soft boiled egg
The Stock
6 slices ginger
1L chicken stock
1 tbsp oyster sauce
1 tsp sesame oil
Boil the chicken stock with the rest of the stock ingredients and season to taste.
Blanch the spinach & bean sprouts in the stock for 30 seconds then set aside.
Boil the noodles in the stock for a minute then set them aside.
Finely slice your cod then blanch in the stock for 1 minute.
Assemble the soup in a bowl with the addition of a soft boiled egg (6.5 minute egg)