Fondue chinoise ramen soup
Ingredients
for 4 person
| 2 litre | meat bouillon |
| 4 tbsp | miso paste |
| 3 tbsp | soy sauce |
| 3 | spring onions incl. green parts, cut into thin rings |
| 2 | garlic cloves, squeezed |
| 2 cm | ginger, finely grated |
| 1 | bay leaf |
| 250 g | ramen noodles or chinese noodles |
| water, boiling |
| 200 g | pak choi, cut into thin slices |
| 1 tin | corn kernels (approx. 130 g), rinsed, drained |
| 1 bunch | coriander, torn into pieces |
| 400 g | chicken breasts, thinly sliced |
| 400 g | beef rump, thinly sliced |
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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