I was incredibly surprised that such a beautiful soup could be so comforting, filling and so very delicious.
No longer will I ever ask for a ramen in a Chinese restaurant, a soup practically made of wheat noodles and a few leaves, and hopefully a quarter of a chicken breast and half a prawn, and if lucky enough a tablespoon worth of peas.
If you want to make it Vegan, take out the chicken and soft-boiled egg.
If you want to make it True Paleo, then add as much chicken as you want.
Equipment needed: spiralizer, kitchen bowls, large pan to warm the soup, a small pan to boil the eggs.
Preparation time: 15 minutes
Cooking Time: 15 minutes.
1 litre Chicken Bone (or vegetable) Broth
2 Chicken Breast
2 medium courgettes
40 g fresh Shiitake mushrooms (sliced)
1 handful Collard (Spring) Greens (sliced)
1 handful of Baby Kale Leaves (or Watercress)
1 handful Peas
1 handful Fine green beans
1 Carrot (sliced)
1 Spring Onion (sliced)
1/2 red onion (sliced)
2 tbsp Coconut Aminos
1 tbsp Kombu (sliced)
1 tbsp Sea salad
1 tbsp Vinegar
1 tbsp salt
1. Warm a little water and soak the seaweed for 10-15 minutes.
2. Spiralise the courgettes and add the salt and vinegar. Mix well and let to pickle for 20 minutes. Once crunchy, rinse thoroughly to remove the excess salt.
3. Slice the shiitake, greens, and spring onion and set aside.
4. Bring the bone broth to the boil and reduce to a simmer. Add the chicken breasts cut into thin strips. For extra flavour you can pan fry the breasts for 4 minutes each side, slice, and finish the cooking process in the broth.
Once the chicken is cooked, add the liquid aminos and the courgettes.
Simmer for only 5 minutes, and add the carrot, beans and peas. Simmer for a further 3 minutes.
5. During this time, soft-boil the eggs. 6 minutes in boiling water.
6. Serve in a deep bowl, placing the courgette noodles at the bottom and distributing each vegetable around the plate.
Drain the seaweed and add on the top. Cut the egg into two halves, finish with fresh baby kale leaves (or watercress) and serve immediately.
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Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.