This is a simple soup to prepare but has all the components to make it a meal in a bowl.
2 boneless, skinless organic chicken breasts
2 1/2 tsp (12 ml) sesame oil, divided
2 tsp (10 ml) ground coriander
1 tsp (5 ml) Chinese five spice powder
3 cups (750 ml) low-sodium chicken stock
5 cups (1.25 L) water
2 tsp (10 ml) peeled and grated fresh ginger
125 g dried soba noodles
6 shiitake mushrooms
1 lotus root, peeled and thinly sliced
3 tsp (15 ml) white miso paste
6 bok choy, trimmed
4 spring onions, chopped
1/2 cup (125 ml) chopped coriander
Pinches of togarashi (Japanese chilli pepper)
Preheat oven to 350 F (180 C).
Brush chicken with 2 tsp (10 ml) sesame oil and rub with seasonings. Place on baking paper-lined baking tray and bake uncovered in oven for 20 to 25 minutes or until cooked through. Remove and thinly slice. Set aside.
Bring stock, water and ginger to a boil in large saucepan. Add noodles, mushrooms and lotus root and simmer for 2 minutes. Remove a cup of broth to small bowl and whisk in miso paste. Return to saucepan and gently stir to disperse into rest of soup. Add bok choy and simmer for a further 2 minutes or until wilted.
Divide noodles and vegetables among 6 large bowls. Top with slices of chicken. Ladle broth over top. Sprinkle with spring onions and coriander. Add a couple of drops of sesame oil over each with a pinch of togarashi.
Each serving contains: 837 kilojoules; 23 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 24 g total carbohydrates (8 g sugars, 8 g fibre); 567 mg sodium
source: "Marvellous Miso", alive Australia #21, Spring 2014
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
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