I’m a bit obsessed by soup and trying to eat healthily at the moment. Gotta make some room for all that food I will undoubtedly gorge on during Christmas and my visit back to Blighty; gotta take full advantage of the foods (mostly unhealthy) I miss from the other homeland.
This is just a simple Asian inspired chicken noodle soup rustled up in a jiffy.
2 chicken drumsticks
2 chicken wings
5 dried shiitake mushrooms, rehydrated
Shiitake dashi (liquid from rehydrating the shiitake mushrooms; make sure you sieve it before using)
1 star anise
½ stick cassia
3 thick slices ginger
1 Tbsp. dark soy sauce
2 handfuls mung bean sprouts
1 large carrot, diced
Rice noodles, soaked in hot water for 2 minutes and drained (or according to package instructions)
Sesame oil, to taste
Lime juice, to taste
1 Place all ingredients except for the mung bean sprouts, carrot and noodles in a large pot and cover with cold water. Bring to a boil, skim off impurities and then simmer on low for 30 minutes.
2 Adjust seasoning to taste and then add mung beans and cook for 5 minutes.
3 To serve: place noodles at bottom of bowl and then pour over the stock and chicken. Add raw diced carrot and season with lime juice and sesame oil.