Ingredients
Soup:
- 25 g dried shitake mushrooms
- 1 stick leek
- 2 carrots
- 1 onion
- 30 g ginger
- 400 g chicken breast
- 5 tbs miso paste
- 3 ts sambal oelek
- 2 tbs rice wine (or dry sherry)
- 3 tbs sesame oil
- 1 1/2 L chicken broth
- 4 tbs tahini (sesame paste)
- 2 tbs soy sauce
Pasta:
- 400 g spaghetti
- 4 tbs baking soda
Preparation
1. Soak the shitake mushrooms in warm water for approx. 30 minutes.
2. Clean the leek and cut into fine rings. Peel the carrots, onion and ginger. Cut the carrots into fine strips, finely cut the onion and ginger. Cut the chicken breast into strips.
3. Heat the wok on highest level up to the roasting window, switch to a low level and roast the chicken breast strips. Squeeze out the mushrooms, halve if necessary and add to the onion mixture and roast. Also add the leek and carrots and roast.
4. Stir the miso paste, sambal oelek and rice wine and stir in the sesame oil, add the chicken broth.
5. Heat the wok on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.
6. In the meantime, fill the pot with NonSoloPasta with a plenty of water, switch to highest level and bring to a boil. Cook the spaghetti “al dente” following the instructions on the package. Add baking soda instead of salt.
7. Stir the sesame paste with some hot soup and then add back in the wok.
8. Drain the spaghetti using the NonSoloPasta. Arrange the soup and noodles in tiny bowls in batches and serve immediately.
Tip
- To serve, add a soft-boiled egg that’s been halved to the soup.
This recipe has been tested and approved by AMC.
Reviews