Chicken Noodle Soup

Ingredients

• 800 g chicken thighs (4 chicken thighs)
• Salt
• Pepper
• 2 tbsp peanut oil
• 2 Spring Onions
• 2 Garlic cloves
• 20 g ginger (1 piece)
• 2 tbsp rice vinegar
• 45 g red miso paste (3 tbsp; Japanese soybean paste)
• 4 tbsp soy sauce
• 30 g spicy chili sauce (2 tbsp)
• 350 g Broccoli
• 300 g baby pak choi (3 baby pak choi)
• 1.5 l Chicken broth
• 250 g ramen noodles (Japanese wheat noodles)
• 10 g basil (0.5 bunch)
• 15 g black sesame seeds (1 tbsp)

Instructions

1. 1.

   Clean the chicken thighs, pat dry, season with salt and pepper. Heat peanut oil in a pan and brown the chicken thighs by turning them over for 15–20 minutes over medium heat. Remove and let cool briefly.

2. 2.

   Meanwhile trim, wash, and chop the spring onions. Peel and finely mince garlic and ginger. Sauté everything in the remaining fat for 4 minutes over medium heat. Stir in rice vinegar with 80 ml water, miso paste, soy sauce, and chili sauce.

3. 3.

   Separate the chicken meat from the bones, slice into strips, and return to the pan. Pour in the miso mixture and simmer gently for 5–7 minutes until thickened. Remove the chicken and keep warm.

4. 4.

   During this time, clean, wash, and cut broccoli into florets. Boil in salted water for 5 minutes, drain, and shock with cold water. Quarter the pak choi. Deglaze the pan with broth to loosen the browned bits. Add pak choi and noodles, simmer for 3–4 minutes over medium heat until the noodles are cooked according to package instructions.

5. 5.

   Wash basil, pat dry, and tear leaves. Place broccoli florets and basil leaves in serving bowls. Season the soup with salt and pepper, add noodles and pak choi, then arrange the chicken strips on top. Sprinkle with black sesame seeds before serving.