![Asian chicken noodle soup Asian chicken noodle soup](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/B092FDA3-272D-42C3-BCDA-E29D1FA872C8/Derivates/6C9C245F-766C-4959-8964-5682CB7C061D.jpg)
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Ingredients
Chicken
- 1 whole uncooked chicken (1.2-1.4 kg)
- 1 lemon, cut into halves
- 1 brown onion (approx.150 g), cut into quarters
- 3 garlic cloves
- 2 cm piece fresh ginger, peeled
- 3 spring onions/shallots, trimmed and cut into quarters
- 3 sprigs fresh coriander, roots, stems and leaves
- 2 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp mirin
Broth
- 1 brown onion (approx. 150 g), cut into halves
- 1 - 2 long red chillies, deseeded if preferred
- 3 - 4 dried shiitake mushrooms, sliced
- 1 tsp sesame oil
- 1 tbsp Chicken stock paste (see Tips)
- 1550 g water
- 4 whole eggs, washed
- 400 g udon noodles, rinsed and separated
- 120 g carrot (approx. 1-2 carrots), cut into halves lengthways and cut into slices (1 cm)
- 100 - 150 g canned baby corn, drained and cut into halves
- 150 - 200 g broccolini (approx. 1 bunch), trimmed and cut into pieces (4-5 cm)
- 1 - 2 tsp sea salt, to taste
- 1 - 2 spring onions/shallots, trimmed and cut into thin slices, for garnishing
- 2 - 3 sprigs fresh coriander, leaves only, torn, for garnishing
- 1 tbsp fried shallots, for garnishing
- 1 nori sheet, cut into thin strips, for garnishing
- Nutrition
- per 1 portion
- Calories
- 3880 kJ / 923.8 kcal
- Protein
- 86.3 g
- Carbohydrates
- 38.1 g
- Fat
- 45.5 g
- Saturated Fat
- 14 g
- Fibre
- 9.6 g
- Sodium
- 3188.3 mg
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