Another seasonal situation, a family-wide summer flu, sent me into the kitchen for something fortifying and this nutritious broth has it all to fix it…!
Even if you’re not in to broths and soups, this sunshine in a bowl may inspire you to try it….
A delicious seafood and noodle soup from Japan, with a choice of your additional toppings.
This is the kind of recipe where you need to be in control of all the process, because you need to just time about every component, the cooking of the broth, the noodle, and having the seafood ready to go. They all have to be ready to come together at the right moment.
This is how I line everything up so I can nail the execution on time. A video tutorial is for you too to be inspired..!
And here is your handy dandy printable recipe card.
- --------CHICKEN BROTH--------
- 1/2 Chicken or drumstick
- 2 tbsp Honey
- 1/2 Onion chopped to chunks
- 2 Spring onions more to garnish
- 3 cloves Garlic peeled
- 2 thumb size Ginger peeled
- 1 Carrot chopped to chunks
- 2 tbsp Soya sauce
- 1/2 tbsp Salt.. more to taste
- 1/2 tbsp Paper
- Handfull Corriander roughly chooped
- 1 tbsp Yellow Miso paste
- chilli flakes if you like it spicy
- 1-2 Dry Shiitake Mushroom
- 6 CUP WATER
- 2 fillet skinned Cod or any white fish of your choice
- 50 g Squid rings
- 75 g raw king Prawn
- 50 g Fishsticks
- 1 tbsp Chilli garlic oil, keep it to garlic oil if serving to kids
- 1 tbsp Oil to fry
- 250 g Vermicelli ramen noodles
- 1 Carrot diagonally sliced
- 2 Pak choy trimmed and washed
- 1 Handfull Baby Spinach washed
- 2-3 Spring onions diagonally sliced
- 1 boiled (tea-stained) egg
- 50 g Bean sprouts
- 1 lime
- 1 Rred chilli sliced
- Nori to garnish thinly cut using a scissors
- Sriracha to spiced up (before serving) - optional
Bring 6 cups of water in a deep pan to boil with Chicken, ginger, garlic, onions, spring onions, carrots, soya sauce salt and pepper and leave it to simmer for 40 minutes on a low heat, stir occasionally.
Boil an egg or two for 6 minutes, peeled and soaked it in a cup of tea to stain (see the video)
Once the broth reduced and cooked, add miso paste, mushroom coriander and honey and let it simmer for another 20 minutes on a low heat.
Blanch the carrots and beansprouts over the simmering broth on a strainer, refresh bean sprouts in cold water, keep it aside.
Brush the seafood with garlic chilli oil and fry on high with additional oil for couple of minutes in batches until cooked through, keep it warm
While fish is frying, cook noodles in the same strainer over the simmering broth as per packet instruction and keep it warm.
Now is the time to taste the soup and season to your taste buds. If you like things a little spicier, add a dash of sriracha sauce. Not salty enough for you? Add a dash more soy sauce.
Bring the stock to boiling. Put the pak choy with the noodles in a bowl and ladle in the stock trough a strainer. Top with the seafood, boiled egg, carrots, bean sprouts, spring onions, chilli, lemon juice, coriander and nori plus arrange neatly on top any additional toppings of your choice.
This recipe is inspired by my all time favourite Wagamama’s seafood ramen.
Hope you enjoy it!