Asian chicken soup with ginger and radish

Total time 1 h 30 mins

1 h 30 mins cooking time

1 h 10 mins waiting time

Chicken, ginger and radish give this hearty Asian soup a deep, savoury taste, enhanced and rounded off with Kikkoman Less Salt Soy Sauce and Kikkoman Seasoning for Sushi Rice.

Ingredients

10 portion(s)

For the broth:

1 ½ kg

chicken thighs, boneless, cut into large pieces

Kikkoman Naturally Brewed Less Salt Soy Sauce

2 litre

chicken stock

star anise

cinnamon sticks

orange, zest

100 g

ginger

For the filling:

500 g

rice noodles

500 g

spinach

50 ml

Kikkoman Toasted Sesame Oil

700 g

white radish, thinly sliced

50 ml

Kikkoman Seasoning for Sushi Rice (300ml)

Additionally:

packs of cress, snipped

Allergens:

Sesame, celery, soy, wheat

Total weight per portion:

542 g

Weight per ingredient:

Broth: 200 ml
Noodles: 150 g
Vegetables: 110 g
Meat: 80 g
Garnish: 2 g

Preparation

Step 1

Bring the chicken thighs to the boil with the Kikkoman Less Salt Soy Sauce, star anise, cinnamon, orange zest, ginger and chicken stock. Leave to simmer gently for approx. 90 minutes, occasionally skimming off any impurities.

Step 2

Meanwhile, cook the rice noodles according to the packet instructions. Blanch the spinach briefly, marinate with the Kikkoman Sesame Oil and portion into mounds of approx. 50 g. Gently mix the radish with the Kikkoman Seasoning for Sushi Rice and leave to marinate briefly, then shape into nests of approx. 60 g.

Step 3

Divide the noodles, spinach, radish and chicken between soup bowls and pour over the hot broth. Serve garnished with a little cress.

Tip

If you are using chicken thighs with skin on, remove the skin, lightly salt it and bake in the oven at 160 °C until crisp. Use as an additional topping.

Recipe-ID: F1133

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