![Asian Chicken Noodle Soup Asian Chicken Noodle Soup](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/vimdb/113109.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Chicken
- 1 uncooked, whole chicken (1.2-1.4 kg)
- 1 lemon, halved
- 1 brown onion (approx.150 g), quartered
- 3 garlic cloves
- 2 cm fresh root ginger, peeled
- 3 spring onions, trimmed and quartered
- 3 sprigs fresh coriander, stems and leaves
- 2 Tbsp miso
- 2 Tbsp soy sauce
- 1 Tbsp mirin
Broth
- 1 onion halved, (approx. 150 g)
- 1 - 2 fresh red chillies, deseeded if preferred
- 3 - 4 dried shiitake mushrooms, sliced
- 1 tsp sesame oil
- 1 Tbsp chicken stock paste (see tips)
- 1550 g water
- 4 large eggs, washed
- 400 g udon noodles, rinsed and separated
- 120 g carrots (approx. 1-2 carrots), halved lengthways and cut into slices (1 cm)
- 100 - 150 g tinned baby corn, drained and cut into halves
- 150 - 200 g tenderstem broccoli, trimmed and cut in pieces (4-5 cm)
- 1 - 2 tsp fine sea salt, to taste
- 1 - 2 spring onions, trimmed and thinly sliced
- 2 - 3 sprigs fresh coriander, leaves only
- 1 Tbsp crispy, fried shallots, for garnishing
- nori seaweed, cut into thin strips, for garnishing (opcional)
- Nutrição
- por 1 portion
- Energia
- 3880 kJ / 923 kcal
- Proteína
- 86.3 g
- Hidratos de carbono
- 38.1 g
- Gordura
- 45.5 g
- Fibra
- 9.6 g
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