Eastern soup with raspberries

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  • 1 lb chicken breasts, cut into individual servings
  • 1 cup raspberries
  • ½ turnip
  • 3 carrots
  • 2 leeks
  • 10 1/2 cups water (1 ½ liter)
  • 2 scallions
  • Fresh ginger
  • 3.5 oz rice spaghetti
  • 6 spinach leaves
  • 2 celery stalks
  • 1 cup soy sprouts

4 servings


In a medium pot, put the water and chopped chicken. Cook over low heat until it boils and remove the foam from the surface.

Add the thinly sliced scallion, as well as diced leek, carrots, and turnip, and grated ginger, and simmer for 30 minutes.

Hydrate the spaghetti in a heat-resistant bowl, soaking them in boiling water for 10 minutes or until soft. Strain.

Put the spaghetti, spinach, celery cut into half-moons, soy sprouts, and raspberries into individual dishes on the table.

Each guest will serve their own spaghetti portion with the vegetable and raspberry selection. Then the soup and a couple pieces of chicken.