A simple yet hearty Japanese interpretation of chicken and noodle soup, this recipe includes wakame, a type of edible seaweed.
- 300 g wakame
- ½ packet soba or Japanese noodles (optional)
- ½ bunch spring onions
- 2 litres good quality chicken stock
- 2 tsp fresh ginger, finely chopped
- 1 clove garlic, finely chopped
- 2 chicken breast fillets
- 300 g bean sprouts
- 1 carrot, shredded or julienned
- sesame oil
- toasted sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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 one-third of the spring onions, then the ginger and garlic.
Trim the chicken breast fillets 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 return to the 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.