INGREDIENTS
- 1 tbsp grape seed oil
- 2 cloves minced garlic
- 5cm piece grated ginger
- 4 green shallots, sliced
- 1 tbsp miso paste
- 1 tbsp of dashi powder
- 1/2 tsp chili sauce ( sriracha)
- 150g sliced chicken breast
- 2 cups chicken stock
- 2 cups beef stock
- 1 tbsp fish sauce
- 1 tbsp soy sauce
TOPPING SUGGESTIONS
- 4 eggs, soft boiled and halved
- 4 pack ramen, or somen noodles (cooked as per packet instructions)
- 300gm baby spinach (blanched and squeezed)
- 4 sheets of nori (seaweed sheet)
- 1 x 150g tin bamboo shoots (sliced)
- 2 green shallots (sliced)
DIRECTIONS
- Place the grape seed oil, garlic, ginger, scallions, miso paste, dashi powder, chili sauce, chicken, stock, fish sauce, and soy sauce in Kambrook soup maker jug.
- Place the soup maker blending lid on top and secure to the base.
- Select the ‘CHUNKY’ soup setting and select the ‘START’ button. The soup will cook for 20 minutes.
- After cooking the soup, remove the lid and separate the soup from the chicken pieces. If soup is too salty for your liking, dilute with a bit more water or a tsp of white sugar.
- Divide the cooked noodles into four bowls and pour the soup over the top. Add a few slices of cooked chicken from the soup in each bowl, followed by the eggs, nori, bamboo slices, green shallots and baby spinach.
ALTERNATE APPLIANCES
The pressure cooker would also be used for this recipe. Place all ingredients into the pressure cook bowl and cook for 10 min. Another option is using a banquet frypan. Simply heat the soup up in the pan and cook for 10 minutes on a simmer until the chicken is cooked.
TIPS -If you have a bit more time on your hands you could make your own stock and your own noodles. The Miso is optional in this recipe. It just adds more flavour. Alternatively you could use sliced beef or pork instead of the chicken.