ham and bean sprout soup
chinese
region: southern

50g bean thread (transparent) noodles
75g fresh bean sprouts
1.1L chicken stock (qv)
1 tablespoon light soy sauce
75g Pharma ham or lean English smoked bacon shredded
2 tablespoons fresh coriander finely chopped
2 tablespoons spring onions finely chopped

Soak the noodles in a bowl of warm water for about 20 minutes or until they are soft.
Drain them thoroughly in a colander and cut them into 5cm pieces.
If you have the time remove both ends of the bean sprouts.
This wili give the soup a cleaner look.
Bring the chicken stock to a simmer in a large pot.
Add the drained noodles and soy sauce and simmer for 2 minutes.
Then add the ham or bacon coriander and spring onions and simmer for 30 seconds.
Finally add the bean sprouts and simmer for another 30 seconds.
Serve at once.

This is a simple soup which typifies the fresh light cooking of the south. Like many good soups it takes a little effort to prepare but it is worth it. It is best to use bean sprouts which are really fresh to give your soup a good crunchy texture. Chines

Serves 4
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