For anyone that knows me, knows how much I love making this broth every week. I probably have it 3-4 times a week!
It may seem very time consuming and a lot of ingredients but I find it easier to make a big batch of the broth and store it in the freezer for when you fancy it. It is also very filling, and you can adapt it by using prawns instead of chicken.
2 boneless chicken thighs, sliced into thin strips
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
1/2 teaspoon fish sauce
1/2 teaspoon Sriracha
1 tablespoon olive oil
1 white onion, roughly sliced
2 carrots, sliced in half length ways
4 garlic cloves, smashed lightly with a knife
1 inch ginger, peeled and roughly sliced
2 bay leaves
1 star anise
1 cinnamon stick
1 teaspoon coriander seeds
1/2 red chilli, sliced with seeds
1 teaspoon red miso paste
500ml chicken stock
1 litre water
6 chestnut mushrooms, cut in quarters
2 carrots, sliced in thin rounds
100 grams rice noodles
2 large eggs, soft boiled
1 spring onion, finely sliced
1 teaspoon toasted sesame seeds
Fresh mint leaves (optional)
Chili oil (optional)
1. Marinate the chicken and leave in the fridge until the broth is made.
2. Heat the oil in a medium sized deep pot over a medium-low heat.
3. Add the onions to the pot and fry for 2 minutes. Stirring so the onions brown but do not burn.
4. Add the carrots, garlic, ginger, bay leaves, star anise, cinnamon stick, cloves, coriander seeds, chili and miso paste to the pot and cook for a further minute.
5. Add a 2 tablespoons of the stock to the pot and mix well. You will see the miso paste break down. Cook for 1 minute.
6. Add the remainder of the stock and 1 litre of cold water to the pot. Bring to the boil and then immediately lower the heat to simmer without a lid for 1 hour. The liquid should reduce by just over half.
7. Strain the broth into a bowl through a muslin cloth sitting in a strainer. Using a spoon or spatula, scrape the ingredients against the muslin cloth so you are straining as much liquid out as possible.
8. Discard the vegetables and spices and return the broth back to the pot on a medium heat.
9. Add the carrots and mushrooms to the pot and cook for 5 minutes.
10. In the mean time cook your noodles in a separate pot. Strain and run cold water over them till cool.
11. Add the chicken and the marinade to the broth and simmer for 5-6 minutes till the chicken is cooked.
12. Remove from the heat and prepare to serve.
13. Place the noodles in each bowl and ladle the broth, chicken and vegetables over the noodles.
14. Slice the soft boiled eggs in half and place on top. Sprinkle over the spring onion, sesame seeds, mint and chili oil over the top.