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Asian Soup to go
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Asian Soup to go
Prepared with rice noodles, finely sliced mushrooms, sprouted beans, fresh spinach and pre-cooked chicken. Served with homemade broth prepared with miso paste, fresh ginger, soy sauce and toasted sesame oil. Garnished with fresh cilantro, an exquisite blend of aromas that will make your schoolmates envious!
Asian Soup to go
| Prep time: 10 minutes |
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| Cooking time: 5 minutes to boil water |
| Servings or yield: 2 |
| Difficulty level: Easy |
| 2 x 750 ml Masson jars |
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| 120 g cooked and drained rice noodles or other kind |
| 1 cup finely chopped mushrooms, divided |
| 60 g cooked chicken, minced, divided |
| 1 cup spinach, divided |
| 1 cup sprouted beans, divided |
| 1 chives, minced |
| 1 cup fresh coriander leaves, divided |
| For Asian broth |
| 3 tbsp. hot water |
| 1 tbsp. fresh minced ginger |
| 1 tbsp. organic chicken or vegetable concentrate broth |
| 2 tsp. sesame oil |
| 2 tsp. miso Paste |
| 2 tsp. soybean paste |
| 2 tsp. soy sauce |
| 1/2 tsp. Sriracha Sauce, optional |
Preparation
For Asian broth, in a bowl, mix together all the ingredients.
Split broth in 2 Masson jars, add 1/2 cup beans sprouted in each jar, 1/2 cup spinach in each jar, 1/2 cup mushrooms in each jar. Divide noodles in each jar. Add 30 g of pre-cooked chicken to each jar.
Garnish with fresh cilantro leaves and chopped chives. Keep in the fridge.
When ready to eat, fill with boiling water. Shake well to mix and enjoy. You can also serve in a bowl.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For Asian broth, in a bowl, mix together all the ingredients.
2 - Split broth in 2 Masson jars.
3 - Add 1/2 cup beans sprouted in each jar.
4 - Add 1/2 cup spinach in each jar.
5 - Add 1/2 cup mushrooms in each jar.
6 - Divide noodles in each jar.
7 - Divide noodles in each jar.
8 - Garnish with fresh cilantro leaves and chopped chives. Keep in the fridge.
9 - When ready to eat, fill with boiling water.
10 - Shake well to mix and enjoy.
11 - You can also serve in a bowl.
