Chicken stock seasoned with garlic, ginger and soy sauce (sometimes miso), in which chicken and mushrooms are cooked; it is poured boiling over cooked gluten-free pasta in a bowl and topped with a halved egg, green onions, sesame seeds and sesame oil. Gluten-free version: Gluten-free pasta.
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 10–11 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 and bring to a boil.
StovePot
6
Turn down the heat and simmer 10 minutes.
⚙ SimmeringStove
7
Cook the 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
Halve the eggs and arrange them on top, then sprinkle.
Knife
258calories
12 gprotein
40 gcarbs
6 gfat
● protein 18%● carbs 62%● fat 20%
Per serving (325 g), of 4 servings
For the Boiled Egg · To assemble ·
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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
🔧 Tools needed (6) · 🍳 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)
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.
Possible additions: Onion in the stock · garlic · Ginger · Soy sauce · Mirin · Fish sauce · Sesame oil in the stock · Chili pepper in the stock · Carrot from the start of cooking · salt · black pepper · Garlic and ginger fried in oil · Fried hot paprika · Fried turmeric · Fried cumin · Fried curry powder · Second oil for frying · Mushrooms stir-fried in the pot before the stock · Sweet potato cooked in the stock · Red peppers fried before the stock · Chicken browned in the pot before the stock · Coconut milk in the stock · Lemongrass · Star anise in the stock · Cinnamon stick in the stock · Coriander seeds in the stock · Cloves in the stock · Onion and ginger charred in a dry skillet (minutes) (5–6) · Whole spices toasted and tied in cheesecloth (toasting minutes) (2) · Aromatics added after skimming the scum (skimming time) (10 minutes) · Meat removed and carcass returned to the stock (time) (1 hour) · Sugar in the stock · Sliced chicken breast · Pan-fried chicken breast · Oil for frying the chicken · Ears of corn · Fried mushrooms on top · Oil for frying the mushrooms · Shiitake mushrooms · Bamboo shoots · carrot · Tofu · Napa cabbage · Bok choy · Shrimp · Spinach leaves · Bean sprouts for half a minute at the end · Grated carrot for half a minute at the end · Lemon juice · Lime juice · Noodles cooked in the soup · Rice vinegar · Miso · Green onion · Cilantro on top · Bean sprouts on top · Lemon for serving · Red onion on top · Mint on top · Chili pepper on top · Sesame · Nori on top · Sesame oil · Chili oil · Meatballs cooked in the stock (minutes) (10–12) · Egg marinade added to the stock (how much) (½ cup) · Soaked wood ear mushrooms · Soaked wakame · Leek strips on top · Leek soaked in cold water (minutes) (5) · Stir-fried cabbage on top · Corn toasted in a dry skillet · Corn on top · Blanched bean sprouts · Katsu sliced into strips (cm) (2) · Sesame oil in the bottom of the bowls · On top: what was made in the part (wording) (slice the chicken) · Green onion oil on each bowl (how much) (tsp)
Garlic and ginger frying time: 2 minutes
Mushroom stir-fry time in the pot (minutes): 4
Pepper frying time (minutes): 2
Chicken browning time in the pot (minutes): 5
Cooking time for the whole chicken breast (minutes): 20–25
Mushroom frying time (minutes): 3
Noodle cooking time in the soup (minutes): 3–5
Mushroom soaking (minutes): 20
Wakame soaking (minutes): 10
Wording for the cabbage oil: tsp of the sesame oil
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