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 whole uncooked chicken; 1 lemon; 1 brown onion; 3 garlic cloves; 2 cm piece fresh ginger; 3 spring onions/shallots; 3 sprigs fresh coriander; 2 tbsp miso paste; 2 tbsp soy sauce; 1 tbsp mirin; 1 brown onion; 1 - 2 long red chillies; 3 - 4 dried shiitake mushrooms; 1 tsp sesame oil; 1 tbsp Chicken stock paste; 1550 g water; 4 whole eggs; 400 g udon noodles; 120 g carrot; 100 - 150 g canned baby corn; 150 - 200 g broccolini; 1 - 2 tsp sea salt; 1 - 2 spring onions/shallots; 2 - 3 sprigs fresh coriander; 1 tbsp fried shallots

4.2 35 évaluations

Préparation 30min

Total 1h 35min

4 portions

Ingrédients

Chicken

whole uncooked chicken (1.2-1.4 kg)
1
lemon cut into halves
1
brown onion (approx.150 g), cut into quarters
1
garlic cloves
3
piece fresh ginger peeled
2 cm
spring onions/shallots trimmed and cut into quarters
3
fresh coriander roots, stems and leaves
3 sprigs
miso paste
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp

Broth

brown onion (approx. 150 g), cut into halves
1
long 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
whole eggs washed
4
udon noodles rinsed and separated
400 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 halves
100 - 150 g
broccolini (approx. 1 bunch), trimmed and cut into pieces (4-5 cm)
150 - 200 g
sea salt to taste
1 - 2 tsp
spring onions/shallots trimmed and cut into thin slices, for garnishing
1 - 2
fresh coriander leaves only, torn, for garnishing
2 - 3 sprigs
fried shallots for garnishing
1 tbsp
nori sheet (optionnel) cut into thin strips, for garnishing
1