Diet soup recipe with miso and chicken

Chinese noodles

250 g

on Chinese noodles wheat (I don’t recommend the kind from supermarkets, I prefer the kind from Asian grocers)

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kitchen mixer

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  • Stage 1

    vegetable soup

    Bring two liters of water to a boil in a saucepan and throw in the vegetable stock cube.

  • 2nd step

    vegetable soup

    Once the stock has dissolved, add the four tablespoons of red miso and whisk to dissolve the paste.

  • Step 3

    soy sauce

    Add the five tablespoons of soy sauce and the three nước mắm.

  • In a wok, pan or possibly a casserole, fry the chicken (or turkey, or tofu/smoked tofu for vegans) for a few minutes in olive oil with garlic, onion, carrot and ginger powder, then deglaze with rice vinegar.

  • Step 5

    mung beans
    vegetable soup

    Add the mung bean sprouts and stock. Stir well and cook for about twenty minutes over low heat to maintain a very gentle simmer.

  • Step 6

    Chinese noodles

    Add the Chinese noodles and cook for the time indicated, breaking them up so they don’t stick together (personally I break them up a bit to make mixing easier, not sure it’s purist approved but hey…)

  • Mix well and serve in bowls to your family, friends, guests, and if they think it’s bad, let me know, I’ll take care of their cases very quickly 😉

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