Chinese Soup with Cellophane Noodles and Fluffy Lig

Name: Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 ml The cooking liquid from making chicken meatballs -; 1 as many (to taste) Chicken meatballs (optional); 1 King oyster mushroom; 4 cm Carrot; 30 grams Cooked bamboo shoots in water (canned or vacuum packed); 1 dash Dried wood ear mushrooms; 20 grams Zha cai (Chinese pickles); 1 Cellophane noodles (dried); 1 Pea shoots; 1 tbsp Sake; 1 tsp Salt; 1 dash Pepper; 1/2 tsp Sesame oil

Servings: persons

800 ml The cooking liquid from making chicken meatballs -
1 as many (to taste) Chicken meatballs (optional)
1 King oyster mushroom
4 cm Carrot
30 grams Cooked bamboo shoots in water (canned or vacuum packed)
1 dash Dried wood ear mushrooms
20 grams Zha cai (Chinese pickles)
1 Cellophane noodles (dried)
1 Pea shoots
1 tbsp Sake
1 tsp Salt
1 dash Pepper
1/2 tsp Sesame oil

1
Have the soup that results from making chicken meatballs ready..
2
You an make a delicious soup with the poaching liquid from boiled chicken too..
3
Strain the soup through paper towels.
4
If there isn't enough soup, augment it with water.
5
If the soup doesn't have enough flavor, add a little soup stock granules.
6
Rehydrate the wood ear mushrooms by soaking them in water, and cut into 2-3 pieces each.
7
Cut the carrot and king oyster mushroom into sticks.
8
Slice the bamboo shoot thinly.
9
De-salt the zha cai for a short time and then julienne.
10
Simmer the cut up vegetables in the soup.
11
Season with sake, salt and pepper.
12
Add the chicken meatballs and cellophane noodles.
13
I used these noodles this time.
14
They don't have to be pre-soaked to rehydrate and can just be added to soups.
15
Add a little sesame oil and some pea shoots that have been cut into 3 cm pieces, and the soup is done.
16
You only need a small amount of pea shoots as garnish.
17
I cut the roots off a pack I'd bought previously and put them in water to grow more shoots.
18
I used these shoots in the soup this time.
19
You can omit the chicken meatballs, and the soup will still be great.
20
Add lots of mushrooms and vegetables.
21
For light and fluffy egg drop soup
22
The meatball-soup can be used to make Chinese style rice

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 800 ml The cooking liquid from making chicken meatballs -, 1 as many (to taste) Chicken meatballs (optional), 1 King oyster mushroom, 4 cm Carrot, and more.

Yes, Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions