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🍽️ Aromatic Asian Chicken Broth

703 kcal · 30 min · 4 servings

Ingredients

• 1 kitchen-ready organic soup chicken (1,5 kg)
• 1 bunch root vegetables ((consisting of)
• 1 tbsp salt
• 120 g brown champignons
• 2 small pak choi
• 1 stalk leek (white part)
• 5 g ginger root
• 1 organic lime (zested peel)
• 1 tbsp Genmai miso
• 1 tbsp –2 tbsp light soy sauce
• 2 handfuls mung bean sprouts
• 0.5 bunch chives
• 4 sprigs cilantro
• 2 sprigs Thai basil
• 1 tbsp –2 tbsp lime juice

Instructions

1. 1. Cut off the tail end of the soup chicken and place the meat in a large pot.
2. 2. Cover the chicken with cold water.
3. 3. Peel the root vegetables, wash them, and cut them into coarse cubes.
4. 4. Add the cut vegetables and a pinch of salt to the chicken in the pot.
5. 5. Bring the mixture to a boil.
6. 6. Skim off the rising foam with a spoon.
7. 7. Reduce the heat and let the soup simmer gently for about 2 hours with the lid on.
8. 8. Lift the soup chicken out of the broth carefully.
9. 9. Strain the broth through a sieve into another container to catch it.
10. 10. Measure exactly 800 milliliters of broth.
11. 11. Return the measured broth to the pot.
12. 12. Dispose of the solid leftovers remaining in the sieve.
13. 13. Clean the mushrooms and slice them thinly.
14. 14. Wash the Pak Choi, halve it, and remove the hard base.
15. 15. Cut the Pak Choi into bite-sized pieces.
16. 16. Wash the leek thoroughly and cut it into rings.
17. 17. Grate the unpeeled ginger finely.
18. 18. Add all prepared ingredients to the broth.
19. 19. Add the lime zest, miso paste, and soy sauce.
20. 20. Let everything simmer on low heat for 5 minutes.
21. 21. Remove the breast meat from the soup chicken.
22. 22. Remove the skin from the meat.
23. 23. Slice the meat.
24. 24. Add the meat slices to the soup.
25. 25. Rinse the sprouts briefly with water.
26. 26. Stir the sprouts into the soup.
27. 27. Remove the pot from the heat.
28. 28. Rinse the chives, coriander, and Thai basil.
29. 29. Shake the herbs dry.
30. 30. Chop the herbs finely.
31. 31. Place the chopped herbs in deep plates or soup bowls.
32. 32. Fill the plates with the hot soup.
33. 33. Drizzle some lime juice over the finished soup.

Nutrition per serving

• kcal: 703
• Protein: 52 g · Fett/Fat: 52 g · Carbs: 9 g