
Devices & Accessories
Asian chicken noodle soup
Prep. 30 min
Total 1 h 35 min
4 portions
Ingredients
Chicken
-
whole uncooked chicken (1.2-1.4 kg)1
-
lemon cut into halves1
-
brown onion (approx.150 g), cut into quarters1
-
garlic cloves3
-
piece fresh ginger peeled2 cm
-
spring onions/shallots trimmed and cut into quarters3
-
fresh coriander roots, stems and leaves3 sprigs
-
miso paste2 tbsp
-
soy sauce2 tbsp
-
mirin1 tbsp
Broth
-
brown onion (approx. 150 g), cut into halves1
-
long red chillies deseeded if preferred1 - 2
-
dried shiitake mushrooms sliced3 - 4
-
sesame oil1 tsp
-
Chicken stock paste (see Tips)1 tbsp
-
water1550 g
-
whole eggs washed4
-
udon noodles rinsed and separated400 g
-
carrot (approx. 1-2 carrots), cut into halves lengthways and cut into slices (1 cm)120 g
-
canned baby corn drained and cut into halves100 - 150 g
-
broccolini (approx. 1 bunch), trimmed and cut into pieces (4-5 cm)150 - 200 g
-
sea salt to taste1 - 2 tsp
-
spring onions/shallots trimmed and cut into thin slices, for garnishing1 - 2
-
fresh coriander leaves only, torn, for garnishing2 - 3 sprigs
-
fried shallots for garnishing1 tbsp
-
nori sheet (optional) cut into thin strips, for garnishing1
Nutrition per 1 portion
Calories
923.8 kcal /
3880 kJ
Protein
86.3 g
Fat
45.5 g
Carbohydrates
38.1 g
Fibre
9.6 g
Saturated Fat
14 g
Sodium
3188.3 mg
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