Last weekend for some reason I was more disorganized than usual and when we arrived home I found I had lots of random things to use and I had no idea of what I’d end up making.
So this week’s recipe is quick and easy but totally thrown together one night. In saying that though it ended up being something I’d make again and can be done with any left-over and unplanned for vegetables. A great way of clearing the vegetable bin in my fridge! I just used what I had in my pantry to give flavours.
The chicken breasts came from Karapiro Meats and vegetables from Arek from Garden For The People and Stephen and Jan from Plains View Gardens.
Ingredients (for 2)
– Use whatever vegetables you have.
– 1 Whole chicken breast (no skin or fat)
* If you are vegetarian or vegan, leave out the chicken and just adjust all the seasonings to suit your palate.
– 1 leek, finely sliced
– 6 baby carrots, sliced in half lengthwise
– 3 celery stalks, finely sliced diagonally
– 5-6 shitake mushrooms, sliced
– Handful of snowpeas, podded
– 2-3 spring onions
– Fresh coriander, a few stalks, roughly chopped
– 3-4 cloves garlic, peeled & crushed
– Edamame noodles (about 1/3 of a packet) or any other fine pasta or noodles
– Edamame beans, frozen, podded – a handful
– 3-4 cups of water
– 1/2 tsp sesame oil
– 1 tsp chilli flakes from Tahsin – (optional)
– 4 tbsp soy sauce (lowsalt)
– 2 tbsp rice wine vinegar or just rice wine
– 2 tbsp oyster sauce
1. Cut the whole chicken breast in half lengthwise and place in a large pot with the water.
2. Place it on the stove top and slowly bring it to the boil skimming off any foam as it happens.
3. Turn it to low and quickly, take out the chicken pieces and slice each piece finely or into bigger pieces (as you like it!)
4. Keep the snowpeas, coriander, sprig onions in a bowl on the side.
5. Throw everything else into the liquid (now chicken stock) including the chicken slices.
6. Cook for 8-10 mins or until the noodles are edible as you like them.
7. Take off the stove and add the snowpeas etc and stir them in.
8. Serve into wide bowls and garnish with a little of the coriander and spring onions.
A delicious winter soup!