Name: Chicken Noodle Soup (Talumein-style)
Ingredients: ¼ medium green cabbage, thinly shredded (about 1 cup / 75 g); 1 medium carrot, shredded (about ½ cup / 60 g); 1 medium head of broccoli, cut into small florets (about ½–¾ cup / 80–100 g); 1 tbsp neutral oil; 1–2 green chilies, thinly sliced, as needed; 2–3 garlic cloves, smashed, peeled, and minced; 1-inch (2.5 cm) piece fresh ginger, peeled and minced; 2 medium green onions, thinly sliced (white and green parts separated); ¼ lb (113 g) ground chicken thighs (see Variations); Salt, to taste; Fine ground black pepper, to taste; Fine ground white pepper, to taste; 1 qt (4 cups / 946 ml) stock or water (see Variations); 1 tbsp cornstarch (8 g); ¼ cup (60 ml) water; 1 tbsp soy sauce (15 ml); 200 g (about 7 oz / ⅓ packet) thin noodles (see Variations); 1 egg white (no yolk); 4–5 sprigs cilantro/coriander, leaves and tender stems minced (see Notes); Reserved green parts of the green onions; Chili vinegar, optional (see FAQs & Notes)

Description

A bold, comforting chicken noodle soup with tangy broth, tender chicken, vegetables and noodles.

Ingredients

Units Scale

Vegetables (see FAQs & Notes + Variations)

1/4 medium green cabbage, thinly shredded (about 1 cup / 75 g)
1 medium carrot, shredded (about 1/2 cup / 60 g)
1 medium head of broccoli, cut into small florets (about 1/2-3/4 cup / 80-100 g)

Soup

1 tbsp neutral oil
1-2 green chilies, thinly sliced, as needed
2-3 garlic cloves, smashed, peeled, and minced
1-inch (2.5 cm) piece fresh ginger, peeled and minced
2 medium green onions, thinly sliced (white and green parts separated)
1/4 lb (113 g) ground chicken thighs (see Variations)
Salt, to taste
Fine ground black pepper, to taste
Fine ground white pepper, to taste
1 qt (4 cups / 946 ml) stock or water (see Variations)
1 tbsp cornstarch (8 g)
1/4 cup (60 ml) water
1 tbsp soy sauce (15 ml)
200 g (about 7 oz / 1/3 packet) thin noodles (see Variations)
1 egg white (no yolk)

Toppings

4-5 sprigs cilantro/coriander, leaves and tender stems minced (see Notes)
Reserved green parts of the green onions
Chili vinegar, optional (see FAQs & Notes)

Instructions

Heat oil in a pot or saucepan over medium heat. Once the oil shimmers, add green chilies, garlic, ginger, and the white parts of green onions. Sauté for about a minute, until fragrant.
Add the ground chicken and stir to combine with the aromatics.
Season with salt and both black and white pepper. Sauté for 1–2 minutes, until the chicken is almost cooked through.
Add all the chopped vegetables. Give everything a quick stir and season again with salt and pepper if needed. Continue sautéing for another 1–2 minutes.
Pour in the stock. In a small bowl, mix the cornstarch with water until smooth, then add it to the pot. Stir in the soy sauce and noodles, and bring the soup to a boil over medium heat.
Once the soup reaches a rolling boil (about 5 minutes), stir in the egg white. Let it cook for a minute, then turn off the heat.
Spoon the soup into bowls and top with minced cilantro, the reserved green onion tops, and a drizzle of chili vinegar if using.