Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the stock
Noodles
Fondue chinoise
How it's done
To prepare the stock
Bring the stock to the boil in a pan. Reduce the heat, add the miso paste and all the ingredients up to and including the bay leaf, cover and simmer over a low heat for approx. 30 mins.
Noodles
Cook the ramen noodles in boiling water for approx. 3 mins. until just al dente, rinse and drain.
Fondue chinoise
Pour the hot stock into the fondue pot, keep warm on the burner. Before serving, add the pak choi to the stock. Pour a little of the stock into bowls with the corn, coriander and noodles. Allow the chicken and beef strips to infuse in the remainder of the hot stock, enjoy with the noodle soup.
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