Elevate everyday soups with thoughtful seasonings like fresh herbs, quality oils, or a hint of spice. Ditch the dull bowls and savor this vibrant noodle soup, packed with marinated chicken, crisp broccoli, and tender pak choi. As a seasoned recipe developer, I've perfected this Asian-inspired dish for bold, balanced flavors.
Serves 4 | Prep time: 45 minutes
Ingredients
- 4 chicken legs
- 2 tbsp clarified butter or ghee
- 2 spring onions
- 2 garlic cloves
- 3 cm ginger root
- 125 ml mirin (Japanese rice wine)
- 3 tbsp red miso paste
- 3-4 tbsp soy sauce
- 2 tbsp sweet and sour chili sauce
- 350 g broccoli
- 3 mini pak choi or Shanghai pak choi
- 1.5 l chicken stock
- 350 g ramen noodles
- ½ handful of basil leaves
- 1-2 tbsp black sesame seeds
Read also: 'Recipe: What Kinds of Noodles Are There?'
Preparation
- Trim visible fat from the chicken legs, season with salt and pepper. Heat the butter or ghee in a frying pan and sear the legs until golden on all sides. Transfer to a plate to cool.
- Finely chop the spring onions. Peel and mince the garlic and ginger. Sauté them in the remaining fat. In a bowl, whisk together mirin, miso paste, soy sauce, and chili sauce.
- Remove chicken meat from bones and slice into strips. Return to the pan with the mirin sauce. Simmer for 5 minutes until thickened. Keep chicken warm on a plate.
- Cut broccoli into small florets and blanch in salted boiling water for 4-5 minutes until al dente. Shock in ice water and drain. Separate pak choi leaves or quarter the heads. Bring stock to a boil in a pot, add pak choi and noodles, cooking per package instructions until al dente.
- Divide basil leaves and broccoli among 4 wide bowls. Adjust soup seasoning, then ladle over noodles and pak choi. Top with chicken strips and sesame seeds.
Discover more delicious, spicy soups in the January issue of Santé!
Recipes and images: Beeldigbeeld/Stockfood
