WATCH: You Can Make This Easy Oriental-style Nido Soup

Did you love this soup as a a kid?

Love Nido soup? Don't worry! This soup uses an imitation of the bird's nest since the real thing is expensive and could endanger the bird whose nest you would be consuming. Instead, we use sotanghon or vermicelli noodles which are made from green beans. These noodles have a firm bite but are become transparent once soaked in water. It's a great faux version of the original Chinese version but no less delicious.     

Oriental-Style Soup Recipe

Takes 1 hour

Makes 4 servings

100 grams vermicelli noodles (sotanghon)

2 tablespoons cooking oil

1 medium red onion, peeled, sliced

6 cups chicken stock

100 grams chicken breast, cooked and flaked

2 tablespoons cornstarch, mixed in ¼ cup water

2 medium eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

Green onions, for garnish (optional)

1 Soak the vermicelli in water for 30 minutes, drain, then cut into small pieces. Set aside.

2 In a medium-sized pot, saute onions until translucent.

3 Add the chicken stock and bring to a boil, and simmer for 5 minutes.

4 Bring the stock to a boil again then add the vermicelli. Simmer for 20 minutes. Add the chicken and dissolved cornstarch.

5 Lightly beat egg then gently mix making sure it will not blend with the soup. Simmer for 3 more minutes then season with salt and pepper.

6 Garnish with green onions before serving.

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