Nudel soup "Ramen-Style"
Ingredients (for 2 portions):
- 1 white onion
- 1 small piece of fresh ginger or turmeric (depending on the tolerance)
- 100g tuberry
- 2 toes fresh garlic (optional)
- 1 chicken breast fillet (approx. 300g)
- 2 small Pak Choi
- 2 carrots
- 5 tablespoons of coconut or rapeseed oil
- Salt
- 1 l vegetable broth
- 3 juniper berries
- 100g rice noodles
- 5 el Coco Aminos Bio
- 2 tablespoons of almondmus (if tolerated, alternatively 1 sip of herbal milk)
- 2 TL apple cider vinegar or verjus
- 1 handful of fresh herbs of choice
Preparation:
- Peel the onion, ginger or turmeric, celery and at desire to do the garlic and finely dice or chop. Alternatively, crush everything together in a food processor.
- Rinse the chicken breast fillet under cold water and pat dry. Wash the Pak Choi and divide it into rough pieces, peel the carrots and cut them into the desired shape.
- Heat 3 tablespoons of oil in a large saucepan and fry the onion, ginger or turmeric, celery, garlic and the chicken breast fillet for about 5 minutes over medium heat. Season with a little salt. After 5 minutes with the vegetable broth, add the juniper berries and simmer for 10 minutes with the lid closed.
- In the meantime, prepare the rice noodles according to package instructions.
- After 10 minutes, take the chicken out of the soup and set the soup aside. Cut the chicken into bite -sized pieces (it doesn't have to be cooked through).
- Heat 2 tablespoons of oil in a pan and fry chicken as well as Pak Choi and carrots for a few minutes. Deglaze with 3 tablespoons of coco-aminos and take it off the stove.
- To serve in each bowl 1 tablespoon of Coco-Amos, 1 tablespoon of Almondmus or Plant. Add milk and 1 teaspoon of apple cider vinegar or verjus and stir. Fill up with the broth, add vegetables, chicken and pasta and garnish with fresh herbs.
