CHICKEN NOODLE SOUP WITH VEGGIES- A ONE DISH MEAL. ASIAN CHICKEN NOODLES SOUP

CHICKEN AND VEGGIE NOODLES SOUP- A ONE DISH MEAL

EASY TO PREPARE AND HEALTHY TO EAT

Ingredients:

Dried noodles for 2 persons

1 egg- white only
6 pieces medium size shallots- chiffanade and fry until golden brown and aromatic, set aside to be used as garnishing

Stock ingredients (4)

1/2 cube chicken stock

1/2 cube soup spice or 3 tablespoon soup spice powder

3 pieces garlic- paper thin slices

3 pieces shallots- paper thin slices

!/4 chicken- clean and cut into smaller pieces

1 piece bean curd or tofu- cut into 4 pieces
1/2 cup frozen corn

A few veggie varieties- cut into small pieces- carrots (cut 1 1/2 cm or about 1/2 inch), tomatoes (cut 6) and other greens

1 piece frozen fish cake- cut into 4 or use fish balls

Salt and pepper

My way:

Heat up 5 cups of water in a cooking pot

Add in stock ingredients and chicken. Boil for 20 minutes

Add in fish cake, carrots, bean curd, corn salt and pepper                                                    

After 5 minutes, add in noodles and broccoli

After 5 minutes, add the rest of vegetables

After 5 minutes put off fire. Add in egg white and stir well. Add in fried shallots. Serve hot

If you want some tongue ticklers, garnish with fresh cut chili or pickled green chili
The veggies should be crunchy or crisp tender

You can check out the recipe on pickling chili in my other blog cv nusantara at:

http://cooking-varieties-nusantara.blogspot.com/2011/04/pickling-chili-how-to-pickle-chili-also.html

The health benefits of carrots: ( a root vegetable) 
Eaten regularly, helps to reduce premature aeging due to sun damage on skin.

Contains beta carotene- a substance that is converted to Vitamin A in the body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene.

Peel if desired. Raw carrots are naturally sweet, but lightly cooked carrots are even sweeter. Carrots are one of those vegetables that loses very little nutritional value during cooking. In fact, some nutrients in slightly cooked carrots are more available to the body than raw carrots. Cooking actually breaks down the tough cellular wall of carrots making some nutrients more useable to the body-  Vietnamese Food Fruits