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Key Ingredient
Chicken and wakame soup with buckwheat noodles recipe
- Cuisine: Japanese
Ingredients
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
300g wakame
½ packet of soba or Japanese noodles, optional
Sesame oil
Toasted sesame seeds
Preparation
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.
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