Ingredients
- Miso paste
- Egg noodles
- Yaki nori
- Egg
- Chicken broth
- Mushrooms
- Pea shoots
- Garlic/onion powder
- Salt
- Spring onion
Method
- Place 1L of chicken stock into a pot with miso paste, mushrooms, seaweed and spring onion. Boil for 20 minutes.
- To make the chicken, place half a kg of chicken thigh into a bowl with 50ml of soy sauce, 1 table spoon of garlic salt and 1 tablespoon of onion powder. Then airfry for 15 minutes.
- Boil 2 eggs for 6 minutes, once done place in cold water and peel.
- After 20 minutes add 2 servings of egg noodles into the broth and let simmer for another ten minutes.
- When the noodles are done, place ingredients into a bowl and assemble, adding spring onion and pea shoots for garnish.
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
