Chicken and wakame soup with buckwheat noodles recipe
- Cuisine: Japanese
2lt good quality chicken stock
2 chicken breasts
½ bunch spring onions
2 tsp fresh ginger, finely chopped
1 clove garlic, finely chopped
300g bean sprouts
1 carrot, shredded or julienned
½ packet of soba or Japanese noodles, optional
Toasted sesame seeds
Soak the wakame in cold water for 10 minutes, drain thoroughly and then shred finely.
Cook the noodles (if using) in boiling water and refresh under cold water.
Wash and slice spring onions.
Place chicken stock into a large saucepan and bring to the boil, reduce heat, add 1/3 of the spring onions, the finely-chopped ginger and garlic. Trim the chicken breasts of all visible fat and place into the chicken stock. Poach gently until cooked.
Remove the chicken from the stock and shred the meat.
Strain the stock into a clean saucepan and re-boil. Add the chicken, bean sprouts, carrot, shredded wakame, noodles and remaining spring onion. Cook until only heated through.
Serve immediately, garnishing with a drop of sesame oil and toasted sesame seeds.
If you enjoyed this Chicken and wakame soup with buckwheat noodles recipe then browse more Japanese recipes, soup recipes, noodle and dumpling recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 678 Japanese Restaurants.
|3.||Kabuki by the Sea||Swansea|
|4.||Orizuru Sushi Bar||Hobart|
|5.||Banzai Sushi & Noodle Bar||Leederville|
|7.||Sado Island Claremont||Claremont|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Cover harissa paste with a layer of olive oil to preserve.
Gai Lais also is also known as Chinese broccoli and has thick mid-green stems. A very popular vegetable dish in Chinese restaurants, simply steamed and served with oyster sauce.