Chinese soup with funchose and chicken

Funchoza, or glass noodles, which become translucent after cooking, are made from mung bean starch. They have virtually no flavor of their own, but pair beautifully with traditional seasonings. They're also very healthy, rich in B vitamins and trace elements. Funchoza can be used in a wide variety of dishes, both main and first courses. Try this simple chicken soup with funchoza and vegetables.

Step-by-step recipe

Step 1:

Boil the chicken on the bone until done, add a teaspoon of salt to the broth.

Step 2:

Cut the tomato into small cubes and the bell pepper into narrow strips.

Step 3:

Cut the radish into small pieces and add to the other vegetables.

Step 4:

Dice the onion and mix with the remaining chopped vegetables.

Step 5:

Pour boiling water over the glass noodles for 3 minutes, stirring them gently with a fork to ensure they swell evenly. Cut the softened glass noodles into small pieces with a knife.

Step 6:

Remove the meat from the pan and separate it from the bone. Strain the broth and add all the vegetables.

Step 7:

Add soy and pepper sauce and stir.

Step 8:

Add meat and stir.

Step 9:

Add glass noodles, bring the soup to a boil over low heat and remove from the stove.

Step 10:

Serve garnished with herbs in bowls.

Cooking tips

If you want the vegetables to become softer, you can cook the soup a little longer, but do not overcook it.

It is better to cut the meat off the bone into small pieces - this way it will better absorb the aroma of the sauces.

You can add a little more salt to the broth along with the sauces to taste, after tasting it first.