Delicious One Pot Vegetable Vermicelli Soup for Dinner
Delicious One Pot Vegetable Vermicelli Soup for Dinner
Soup Name:
Delicious One Pot Vegetable Vermicelli Soup for Dinner. Literal translation from Chinese is “Mixed vegetables vermicelli pot soup”.
Traditional Chinese Name:
雜菜粉絲鍋湯 (zá cài fěnsī guō tāng)
Nature: Neutral
Taste: Sweet and savory
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We literally served this one-pot meal in the middle of the table with bowls and chopsticks and chowed down!
The final product!
So this soup sets a great soup base for your choice of meats and toppings.
I added on top:
- Dried red dates
- Dried longans
- Fresh chicken breast slices
- Fish cakes
- Fish cakes with mochi middles
- Fish balls with Unagi stuffing
You could think of it like a hot pot, but the idea is to boil it all in one place so it’s ready to serve and eat right away.
GET CREATIVE!
What’s involved?
Prep time: 30 mins
Cook time: 30 minutes
Total time: 60 mins
Serves: 8 bowls
Ingredients
Soup base:
- 1 piece of chicken thigh (marinade is soy sauce, white pepper, sesame oil) – be a chef… use any proportions that make sense 🙂
- 1 pack of dried green bean (mung bean) vermicelli
- 1 fresh white radish, thinly sliced
- 2 potatoes, thinly sliced
- Mix of fresh green vegetables (I used, baby napa cabbage, cabbage, broccoli)
- fresh green onions
- 5 dried red dates
- 5 dried longans
- 2 L of water
Cooking Instructions
- In a bowl, take out your dried green bean vermicelli and add in cold water, ensuring it’s completely covered and let it soak (to soften)
- Cut your chicken thigh into one-inch strips and marinade with soy sauce, white pepper, and sesame oil (I eyeballed the proportions but used about 1 teaspoon of soy, half a teaspoon of white pepper, and 1 teaspoon of sesame oil)
- In your soup pot, add 1 teaspoon of oil on medium heat and panfry your chicken thighs until they are golden brown
- Add in your peeled and thinly sliced potatoes into the pot, panfrying the sides until they are golden
- Add in 2L of water to your pot
- Cover and let it come to a boil on high heat
- Reduce heat and add in the sliced white radish, dried red dates, and dried longans
- Cover and let that gently boil for 45 minutes
- In the final 15 minutes, add in your softened green bean vermicelli and all the vegetables into the pot covered
- Everything should be nicely softened and ready to eat!
- Your choice now to add other ingredients (like you would with hotpot). In this case, I added fresh chicken meat (thinly sliced), random selection of fish balls.
- Garnish with fresh green onions
- Serve and enjoy!
Tips for making this soup:
- For a more neutral soup, use neutral vegetables (both in nature and in taste) such as leafy greens like napa cabbage, cabbage, broccoli, gai lan, choy sum
- Vegetables such as watercress are more cooling and spinach as a particular unique taste that may throw off the soup
- Add in a few Chinese herbs of choice that are slightly more warm (such as dried red dates, dried longans, even 1 piece of dong quai would be amazing!)
- Chop your root vegetables thin like the potatoes and white radish. It makes it easier to cook and eat. This is literally a quick boil soup! So you want your ingredients to cook quickly and thoroughly.
- Get creative with the vegetable base!
- Vermicelli and vegetables go last. They cook really fast!
