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2
2.5 cm
3-4
tablespoons
500 g
200 g
8
tablespoons
150 g
Broth :
1.35
liters
2.5 cm
2
2
8
tablespoons
2
tablespoons |
boneless, skinless chicken breasts
piece fresh root ginger, peeled, grated
soy sauce
egg noodles
bean sprouts, trimmed
cooked sweet corn kernels
spinach, trimmed
vegetable oil for frying
salt and freshly ground black pepper
chicken stock
piece fresh root ginger, peeled, sliced
clover garlic
spring onions, cut into 3 pieces
miso (white, of available)
each soy sauce and sake |
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Method :
To make broth, put stock in a saucepan with
sliced ginger, garlic and spring onions. Bring to the boil and simmer over medium heat for
30 minutes. Slice chicken into 0.5 cm thick, bite sized
pieces. Spread pieces on a large plate, pour over grated
ginger and 3-4 tablespoons soy sauce and leave to marinate for 10
minutes. Cook noodles following packet instructions and
wash off any starch. Stir fry bean sprouts in a little oil for 1-2
minutes, season with salt and pepper and remove to a plate.
Drain chicken and fry in a little oil until all
sides are golden brown. Blanch sweet corn in boiling water for 1 minute;
drain. Cook spinach in lightly salted water for 1-2
minutes, drain, squeeze out water and cut into 2.5 cm pieces. Strain broth into a large pan, discarding ginger,
garlic and onions; bring to the boil. Add 2 tablespoons soy sauce and sake and miso
diluted with a little broth. Add noodles, bring to the boil and simmer for 2
minutes. Remove noodles to individual bowls, put rest of
ingredients on top and pour over hot broth.
Serves 4
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