Rice Noodles in Broth Casserole

Name: Rice Noodles in Broth Casserole
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: bowl Rice noodles; 1 branch Chicken broth; 25g Ham sausage; 30g Chives; 30g Rose kohlrabi; 4 Pigeon eggs; Some ginger; Some Soy sauce

by The joyful life of pyrotechnics

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Fortunately, Shi Yunsheng’s strong broth was tried. From then on, no matter how to make soup, the following and cooking porridge have become much simpler. One bowl by one makes a plain dish become delicious and fragrant and refreshing in hand in a short time, for us These office workers save more time and enjoy more fun in life. "

Ingredients

Rice Noodles in Broth Casserole

1. Prepare a bowl of rice noodles.

2. After the ingredients are washed, cut the leek into 3 cm long sections, shred the rutabaga, slice the ham, and slice the ginger for later use.

3. Take a casserole, pour a bowl of water, add sliced ginger and 1 stick of thick chicken broth to a boil.

4. Pour the rice noodles into a casserole and cook.

5. Boil the pigeon eggs one by one.

6. Add shredded kohlrabi and ham and cook for one minute.

7. Add the leek segments to turn off the heat.

8. When you eat, mix in the right amount of light soy sauce and your favorite condiments.

Tips:
1. The leeks should be fresh and tender before putting them in the pot.

2. Both thick broth and kohlrabi contain salt, this soup can be saltless or less salt.