Soupe Chinoise Mauricienne (Soupe Chinoise)
The Quirky Foodster Team
Ingredients
- Thin egg noodles or vermicelli — 200 g (7 oz)
- Chicken or prawns, sliced — 200 g (7 oz)
- Carrot, julienned — 1
- Shredded cabbage — 1 cup (70 g / 2.5 oz)
- Garlic, minced — 2 cloves
- Soy sauce — 1 tbsp
- Chicken or vegetable stock — 6 cups (1.4 litres / 48 fl oz)
- Spring onion, sliced — 1
- Salt and pepper — to taste
Method
- Bring the stock to a boil in a large pot.
- Add the garlic and soy sauce, and simmer for 5 minutes.
- Add the chicken or prawns and carrot, and simmer for 8–10 minutes until cooked through.
- Add the cabbage and noodles, and cook for a further 3–4 minutes until the noodles are tender.
- Season with salt and pepper, and scatter with sliced spring onion before serving hot.
Introduction: A light, clear noodle soup with vegetables and meat or seafood, showing the Chinese-Mauritian influence found throughout the island’s everyday cooking.
Cultural Background: Brought by early Chinese settlers and adapted into daily Mauritian life, this comforting soup has become a common family meal, its clean broth and simple ingredients making it a soothing choice any day of the week.
Tips: Add delicate proteins like prawns later in cooking to avoid overcooking them. Use a good-quality stock as the base, since the broth’s flavour carries the whole dish.
Variations: Add a poached egg to each bowl for extra richness. Use rice noodles instead of egg noodles for a gluten-free version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
Nutrition: Per serving (approx.): 260 kcal, 20 g protein, 6 g fat, 32 g carbohydrate.
FAQs:
Q: Can this be made vegetarian?
A: Yes, use vegetable stock and tofu in place of meat or prawns.
Q: What noodles are traditional?
A: Thin egg noodles or vermicelli are most common.
- Thin egg noodles or vermicelli — 200 g (7 oz)
- Chicken or prawns, sliced — 200 g (7 oz)
- Carrot, julienned — 1
- Shredded cabbage — 1 cup (70 g / 2.5 oz)
- Garlic, minced — 2 cloves
- Soy sauce — 1 tbsp
- Chicken or vegetable stock — 6 cups (1.4 litres / 48 fl oz)
- Spring onion, sliced — 1
- Salt and pepper — to taste
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