Beijing-style Chicken Soup with Soy Noodles and Black Mushrooms

Ingredients

• 200 g Transparent soy noodles (soaked 2 hours then cut into 3 cm pieces)
• 50 g Dried black mushrooms (soaked 2 hours then sliced into julienne)
• 300 g Chicken breast (cut into 2 mm slices then into matchsticks 3‑4 mm)
• 1 bouquet Fresh coriander (roughly chopped, reserved for garnish)
• 2 Carrots (cut into julienne)
• 1 Celery stalk (cut into julienne)
• 2 c. à soupe Light soy sauce
• 1 c. à soupe Dark soy sauce
• 1 c. à soupe White vinegar
• 1 c. à soupe Chili paste (chili sauce) (adjust to desired spiciness)
• 1 c. à café Potato starch (diluted in 5 cl cold water)
• 5 cl Water (for the starch slurry)
• 1 l Chicken broth (prepared with cube or homemade)
• 1 c. à café Sesame oil (to incorporate at the end of cooking)
• to taste Salt
• to taste White pepper

Instructions

1. Soaking the noodles and mushrooms

   Place the soy noodles and dried black mushrooms in a large bowl of cold water and let them soak for at least 2 hours. Drain and set aside.

   Time: PT2H

2. Preparing the ingredients

   Roughly chop the coriander (into about 1 cm pieces). Slice the chicken breast into 2 mm strips then into matchsticks 3‑4 mm long. Cut the carrots and celery into julienne. Slice the rehydrated mushrooms into julienne. Cut the soaked noodles into 3 cm pieces.

   Time: PT30M

3. Prepare the starch slurry

   Mix the potato starch with 5 cl cold water in a small bowl until smooth. Set aside.

   Time: PT5M

4. Cooking the broth

   In the pot, bring the chicken broth to a boil. Add the chicken, mushrooms, noodles, light soy sauce, dark soy sauce and cook for 5 minutes.

   Time: PT5M

   Temperature: 100°C

5. Final seasoning

   Stir in the white vinegar, chili paste and the pre‑mixed starch slurry. Gently stir and let boil for another 2 minutes to slightly thicken the soup.

   Time: PT2M

   Temperature: 100°C

6. Finishing and serving

   Remove the pot from heat, add the sesame oil and sprinkle with fresh coriander. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Transparent soy noodles: Rice noodles
• Instead of Dried black mushrooms: Fresh shiitake mushrooms
• Instead of Chicken breast: Firm tofu, turkey
• Instead of Fresh coriander: Flat parsley
• Instead of Carrots: daikon, zucchini
• Instead of Celery stalk: fennel
• Instead of Light soy sauce: tamari (gluten‑free)
• Instead of Dark soy sauce: hoisin sauce
• Instead of White vinegar: rice vinegar
• Instead of Chili paste (chili sauce): sriracha, chili paste
• Instead of Potato starch: cornstarch
• Instead of Chicken broth: water + bouillon cube, vegetable broth
• Instead of Sesame oil: peanut oil

Equipment Needed

• Large pot or Dutch oven
• Soaking bowl
• Cutting board
• Chef's knife
• Measuring spoons (tablespoon and teaspoon)
• Whisk or small spoon
• Ladle (optional)

Critical Steps — Do Not Skip

• Soak the noodles and mushrooms for at least 2 hours.
• Mix the potato starch with cold water before adding to the broth.
• Add the vinegar and chili paste at the end of cooking to prevent the flavor from becoming too acidic.

Chef Tips from the Video

• Use organic chicken for a more delicate flavor.
• A splash of lime juice at the end adds extra freshness.
• For a more authentic taste, add a small spoon of black bean paste.

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container for 2 to 3 days.

Freezer: Can be frozen for 1 month, but the noodles will become softer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the noodles and mushrooms the night before to save time.
• Prepare the broth ahead of time and keep it refrigerated.