Ginger and soy greens in chicken broth.
Cook time: 12 mins | Prep time: 10 mins | Serves: 2
Ingredients.
700ml good quality chicken stock. For my chicken bone broth search the Cordony Kitchen recipe.
100g vermicelli rice noodles (can use vermicelli egg noodles)
1 tablespoon tamari
1 tablespoon soy sauce
1/2 tablespoon sesame oil
2cm piece of fresh ginger, grated
I bunch of Chinese broccoli, sliced into 3cm pieces. Separate stalks.
1 leek, white part only. Slice into 4cm batons and then cut each baton lengthways through the centre
3 shallots, white part cut into 4cm batons.
2 eggs, optional
Garnish:
chilli flakes, extra soy, sliced shallots and Thai basil
Method.
1. Place a saucepan on medium heat and add the chicken stock.
2. Bring the stock up to a light simmer. Add the vermicelli noodles, the stalks of the Chinese broccoli, shallot batons, and pieces of leek. Simmer for 5 minutes.
2. Add the tamari, soy sauce, sesame oil, and freshly grated ginger. Stir and cook for another 4 minutes.
3. Add the rest of the broccoli, stir in to combine, and simmer for 1-2 minutes. Take off the heat and add the sliced shallots and chilli
4. Optional: Fry an egg, Thai basil and serve on top of noodles.
