Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
2
Gently lower the eggs into it with a spoon.
3
Turn down the heat slightly and simmer 6.5 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
To assemble
5
Heat the stock in a pot with the gluten-free soy sauce and mirin and bring to a boil.
StovePot
6
Add the chicken to the stock. Turn down the heat and simmer 20 minutes, until the chicken is cooked. Remove the chicken and slice it.
⚙ SimmeringStoveKnifeCutting board
7
Cook the gluten-free pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
8
Drain.
Colander
9
Divide the gluten-free pasta among the bowls and pour the boiling soup over them.
Ladle
10
Arrange the chicken on top.
11
Halve the eggs and arrange them on top, then sprinkle with the green onion, nori and sesame seeds.
Knife
405calories
36 gprotein
38 gcarbs
11 gfat
● protein 37%● carbs 38%● fat 25%
Per serving (686 g), of 4 servings
For the Boiled Egg · To assemble ·
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Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Sesame seeds: measured in tbsp in this recipe: 1 tbsp = 9 g · 573 kcal per 100 g · More about Sesame seeds →
Nori: measured in pieces: one ≈ 3 g · 35 kcal per 100 g · More about Nori →
🔧 Tools needed (7) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
