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Prep Time
15 min.
Cooking Time
50 min.
Serves
6
Difficulty
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About This Recipe
Chicken heart soup is so simple and straightforward. It was surely made by both your mother and grandmother in your family. We suggest looking at this first course from a different angle and making it in an Asian style. The base of the soup will be buckwheat noodles, which will make the dish more nutritious. Mushrooms will add richness to the flavor, and ginger, soy, and oyster sauces will give it a kick. The ingredients for such a soup are easily variable: replace oyster mushrooms with button mushrooms or add shiitakes, use fresh spinach instead of Napa cabbage, and the choice of noodles is also up to you. The main thing is to properly cook the hearts themselves.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 11
Serves:
Chicken hearts - 500 g
Chinese cabbage - 500 g
Oyster mushrooms marinated Steinhauer - 200 g
Ginger root - 20 g
Buckwheat noodles - 100 g
Soy sauce - 2 tbsp
Oyster sauce - 2 tbsp
Rice vinegar - 2 tbsp
Red chili pepper - 1 pcs.
Scallion - 1 pcs.
Sesame oil for serving - to taste
Nutrition Facts
Serves:
🥓
Fat
156г
🍚
Carbohydrates
116г
🥩
Protein
104г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Rinse the chicken hearts thoroughly under cold water, remove all blood vessels and fat, cut each heart in half and rinse to remove blood clots. Place the hearts in a large saucepan, add 1 liter of water and bring to a boil. Let the hearts boil for literally 3-4 minutes, and then drain in a colander.
Step 2
Wipe the pan with a paper towel. Return the hearts to the bowl and add 2.5 liters of boiling water. Reduce heat to medium and simmer for 20 minutes. Prepare the vegetables: cut off the roots of the oyster mushrooms, and divide the mushrooms themselves into long strips with your hands. Chop the Beijing cabbage into thin strips.
Step 3
Peel the ginger. It’s more convenient to do this with a spoon: just scrape off the peel with it. Cut the ginger into thin slices. Slice the chili pepper and green onion diagonally.
Step 4
Add oyster mushrooms to the soup with chicken hearts and cook for 10 minutes. Add ginger root, Chinese cabbage, soy and oyster sauces and cook for another 5 minutes.
Step 5
Add buckwheat noodles to the broth and cook for another 5-6 minutes (see the noodle package for the exact cooking time). Pour in rice vinegar, bring to a boil and remove from heat.
Step 6
Add chili pepper to the soup and let it brew for about 10 minutes. Taste the broth and season to taste (you can add more sauces and vinegar). Before serving, add a few drops of sesame oil to the plates and sprinkle with green onions.
Enjoy your meal!
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