Asian Chicken Noodle Soup

Name: Asian Chicken Noodle Soup
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 portions
Ingredients: 1 uncooked, whole chicken; 1 lemon; 1 brown onion; 3 garlic cloves; 2 cm fresh root ginger; 3 spring onions; 3 sprigs fresh coriander; 2 Tbsp miso; 2 Tbsp soy sauce; 1 Tbsp mirin; 1 onion; 1 - 2 fresh red chillies; 3 - 4 dried shiitake mushrooms; 1 tsp sesame oil; 1 Tbsp chicken stock paste; 1550 g water; 4 large eggs; 400 g udon noodles; 120 g carrots; 100 - 150 g tinned baby corn; 150 - 200 g tenderstem broccoli; 1 - 2 tsp fine sea salt; 1 - 2 spring onions; 2 - 3 sprigs fresh coriander; 1 Tbsp crispy, fried shallots

3.7 23 évaluations

Prép. 30min

Total 1h 35min

4 portions

Ingrédients

Chicken

uncooked, whole chicken (1.2-1.4 kg)
1
lemon halved
1
brown onion (approx.150 g), quartered
1
garlic cloves
3
fresh root ginger peeled
2 cm
spring onions trimmed and quartered
3
fresh coriander stems and leaves
3 sprigs
miso
2 Tbsp
soy sauce
2 Tbsp
mirin
1 Tbsp

Broth

onion halved, (approx. 150 g)
1
fresh red chillies deseeded if preferred
1 - 2
dried shiitake mushrooms sliced
3 - 4
sesame oil
1 tsp
chicken stock paste (see tips)
1 Tbsp
water
1550 g
large eggs washed
4
udon noodles rinsed and separated
400 g
carrots (approx. 1-2 carrots), halved lengthways and cut into slices (1 cm)
120 g
tinned baby corn drained and cut into halves
100 - 150 g
tenderstem broccoli trimmed and cut in pieces (4-5 cm)
150 - 200 g
fine sea salt to taste
1 - 2 tsp
spring onions trimmed and thinly sliced
1 - 2
fresh coriander leaves only
2 - 3 sprigs
crispy, fried shallots for garnishing
1 Tbsp
nori seaweed (optionnel) cut into thin strips, for garnishing