A good broth in the winter months is something we all need to have up our sleeves. A recipe that's not time consuming, super fresh and of course super easy. This recipe uses many staples you would already find in your panty, along with some chinese cooking wine. Yes, don't skip this ingredient, it truly makes this soup. The best part is it's very easy to change to suit what you have ready in your fridge, don't use chicken and bulk up the amount of veggies for a vegan option, or perhaps try with some left over beef from last night's dinner. The possibilities are endless. Give this recipe a go and feel it warm you from within.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
Broth
- 4 cups organic beef bone broth
- 1 small organic white onion roughly diced
- 3 cloves organic garlic crushed
- 1.5cm piece organic ginger
- 2 tbsp organic light soy sauce
- 3/4 tsp organic sesame oil
- 2 tbsp chinese cooking wine (do not substitute this!)
- 1 small organic carrot roughly diced
- 1 medium organic parsnip roughly diced
Chicken
- 250 grams organic chicken drumettes/ wingettes
- 1 tbsp neutral oil
- 1 tsp organic light soy sauce
- 1/4 tsp organic black pepper
Noodles
- 2 portions of dried egg noodles approx. 170g
Garnish
- handful organic fresh coriander
Ingredients
Broth
Chicken
Noodles
Garnish
|
Instructions
- Toss the chicken together with the soy sauce and black pepper in a small bowl. Then heat the oil on a pan and cook for approximately 6-7 minutes on each side. If you're using larger cuts of chicken this may take longer.
- Once cooked, remove from the pan and set aside.
- In a medium soup pot add in the sesame oil, when hot sauté the onion for about a minute before adding in the bone broth, ginger, garlic soy sauce, Chinese cooking wine, carrot and parsnip.
- Place the lid on and bring to a simmer on a medium to high heat. Lower to medium and continue to simmer for about 8-10 minutes.
- Prepare the dried or fresh noodles as per the cooking instructions on the back of the packet. (I used dried egg noodles that took 5 minutes to cook. So I simply dropped my noodles into the broth about 5 minutes into its simmer.) You can cook your noodles with the broth or cook them separately. Simply stain, serve them up in a bowl, add the chicken and spoon over the soup broth. Sprinkle over some fresh coriander and then it’s ready to enjoy!
Recipe Notes
You can actually add in other veggies like buk choy and Chinese broccoli, or even spinach leaves. Feel free to get inventive or this is a great way to finish off the veggies already in your fridge.
Check out more delicious recipes on my blog The Blunt Knife, where I harness the knowledge of South Asian health, wellness and spices to promote a holistic approach to healthy living with an eclectic variation of colourful recipes. It’s a space for everyday people who want to eat exciting, wholesome food, every single day, and feel amazing doing it. ♡
Check us out on Instagram @the_bluntknife.
