First course for 4 to 5 persons; preparation in advance 25 minutes; preparation 10 minutes.
1 litre chicken stock or Chinese stock
280 gr (1¼ cup) tomato puree
250 gr (½ pound) chicken breast or leftover chicken meat from making stock
1 tsp ginger powder
1 Tbsp Chinese soy sauce (thicker than Japanese soy sauce, more salty than Indonesian soy sauce)
2 to 3 Tbsp sugar
75 to 100 gr (up to ½ cup) thick apple sauce
2 tsp cornflour (cornstarch, maizena)
75 gr (2½ oz) thin Chinese rice noodles (mihoen) or bean treads (glass noodles, so-oen)
a few green ringlets of spring onion
optional: pinch of ve-tsin (MSG)
Preparation in advance
Bring the stock to the boil, add chicken breast, simmer for fifteen to twenty minutes on very low fire. Remove meat from the pan, cut it in small pieces. If you use leftover chicken meat from making stock, just cut the meat in smal pieces.
Prepare the rice noodles or bean noodles (look at the package for instructions, these vary). Then rinse the noodles under cold running water and let them drain well. Rice noodles turn opaque white, bean noodles remain transparent.
Make a paste of powdered ginger, corn flour and a tablespoon cold water.
Add to stock: tomato purée, soy sauce, sugar, apple sauce. Bring to the boil, stir until everything has blended. When the soup is boiling, add the ginger/cornflour paste. Keep stirring until the soup has thickened. Add the chicken meat, and simmer for a few minutes.
Up to this moment you can prepare the soup in advance if you like, even a whole day in advance. But if you prepare the soup more than an hour or two before serving, I advise to postpone preparing the noodles until just before serving, or they’ll dry too much.
If you are serving this soup to children, it may be a good idea to cut the noodles before serving.
Bring the soup to the boil again. Divide the rice noodles over the soup bowls, pour the warm soup over them, sprinkle the ringlets of spring onions on top. Serve at once.
Ve-tsin, aji-nomoto of MSG (monosodium glutamaat)
A flavour-enhancer that is used in Asia, but also in the food-processing industry. Some people are allergic to it. Use it sparingly, or better is not to use it at all.
Het recept voor de bekende Chinese Tomatensoep
Chinese tomatensoep kenmerkt zich door de zoete smaak. Deze komt van het ‘geheime’ ingrediënt: Appelmoes! De soep is eenvoudig te maken.