Soup for the Soul
It’s been a while since we shared a recipe, so here’s one for Asian-Style Chicken Noodle Soup. Pearl made it recently and it was absolutely delicious (nourishing too) Great for any season but especially when your spirits need a lift. Serves 6-8.
Ingredients:
1 free range chicken (about 1.6kg).
I carrot, unpeeled, coarsely chopped.
1 bunch spring onions, pale ends thinly sliced, green tops reserved.
5cm piece of ginger (25gm) coarsely chopped.
½ Chinese cabbage (about 500 gm) thinly sliced.
4 free range eggs.
2 tsp fish sauce.
Sesame oil to taste.
Olive oil.
275 gm Japanese soba noodles.
Soy sauce to taste.
Method:
1. Rinse chicken inside and out under cold running water, combine in a large saucepan with carrot, spring onion and ginger. Fill with enough cold water to just cover chicken, add 1 tablespoon sea salt and bring to the boil over medium high heat. Reduce heat to low and simmer till chicken is cooked through and stock is well flavoured (1 and ¼ hours). Remove chicken, strain stock into a large clean saucepan (discard solids). When cool enough to handle, shred chicken meat (discard bones) and return to stock.
2. In a large pot, boil water and cook the soba noodles till just tender – 6-8 minutes. When cooked, drain the noodles, put in a bowl, season with the sesame oil and soy sauce.
3. Whisk eggs in a bowl with fish sauce and a few drops of sesame oil. Heat a fry pan till hot, add olive oil and when hot, add egg mixture, cook till golden and flip and cook till golden on the other side and cooked through. Roll into a cylinder and thinly slice and put in a bowl.
4. Chop the green spring onion tops and put in a bowl.
5. Add the thinly sliced Chinese cabbage to the stock and simmer for 5 minutes.
6. Ladle out the chicken soup and put the noodles, spring onions and sliced egg roll on/into each bowl of soup.
