One of the main principles of Chinese cuisine is the careful preliminary preparation of products and their subsequent rapid cooking. Before beginning the preparation of products we need to put a pot of water to boil. There is added salt (for a real Chinese soup no salt is added, because later in the soup add soy sauce), pepper and Bay leaf.

While the water is boiling, prepare the rest of the products. Chicken (you could use beef, veal or pork) cut into thin strips.

Next, chop the vegetables. I only took the potatoes and carrots, but you can add other vegetables (bell pepper, asparagus, beans, peas, corn, etc.). Vegetables should be chopped so that they cook at the same time. The longer you need to cook the vegetable, the smaller it is necessary to cut and Vice versa. The focus should be on the vegetable, the size of which you cannot change. Well, for example, the green beans, it is thin, so the rest of the vegetables cut so that they cook at the same time with the beans. I focused on the carrots. My carrots were small, with a diameter of about 1.5 cm, so and sliced potato cubes with edge about 1.5 cm.

Onion I plan to take out from the broth at the end of cooking, so cutting it is not.

Also prepare rice noodles. I prefer it in soups rice pasta, because they are in the case that the soup remains the next day, do not turn to mush.

Everything is ready, the water by this time was in full swing. Drop into it the onion and meat. Cook on high heat for about 3 minutes. Remove the foam, although it is very little. Everyone knows that in order to come out with clear broth, meat you need to cook on very low heat. But not in this case. The fact that when we dropped the meat in boiling water, then protein on its surface instantly coagulated. Due to this, the broth will remain transparent, and due to the fact that the meat is sliced very finely, it would be enough for 3 minutes to boil.

Temporarily remove meat. Also remove and throw away Bay leaf and pepper. All that can be, the broth they've given.

And get a full chicken broth in 3 minutes! Follicles while leaving.

Reduce the heat to low and put in the soup vegetables. Cook for 10 minutes.

For a couple of minutes before the end of cooking take out and throw away the onion, return the soup chicken (or other meat from which you prepared the broth). Add to taste freshly ground black pepper.

Lay the pasta. If we made this Chinese soup, at this stage it would be necessary to add soy sauce and seasoning traditional Chinese Five spices (Chinese cinnamon, Cassia, star anise, Sichuan pepper, cloves and fennel seeds). As a joke some chefs, this spice will make any Chinese meal. Once tried to cook Chinese soup, but it was not my home to taste. Unusual. So I started to cook more traditional soups using only the principle of preparation.

After a couple of minutes – the soup is ready.

When serving – add fresh herbs.

Bon appetit!