Vegetablesudoninchickenmisobroth Recipes

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CHICKEN CHOW MEIN WITH VEGETABLES



Chicken Chow Mein with Vegetables image

Chicken chow mein.

Provided by Sebastian Pistrin

Time 1h10m

Yield 5

Number Of Ingredients 16

3 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 clove garlic, minced
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
1 (8.5 ounce) package chow mein noodles
¾ cup chicken stock
4 tablespoons oyster sauce
½ teaspoon white sugar
2 teaspoons soy sauce
2 teaspoons cornstarch
2 teaspoons vegetable oil
2 cloves garlic, minced
1 medium head bok choy, chopped
1 medium carrot, sliced

Steps:

  • Combine soy sauce, cornstarch, sesame oil, and garlic for marinade in a glass or ceramic bowl. Add the chicken and marinate for at least 30 minutes.
  • Heat 1 tablespoon vegetable oil in a saute pan over medium-high heat. Add the chicken. Stir-fry until lightly browned and cooked through, 3 to 5 minutes. Transfer cooked chicken to a plate for later.
  • Meanwhile, bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
  • Whisk chicken stock, oyster sauce, soy sauce, and cornstarch together in another bowl. Set aside.
  • Heat 2 teaspoons vegetable oil in the same pan you cooked the chicken in over medium-high heat. Add garlic. Add bok choy and carrot; stir-fry until tender, about 5 minutes. Add the cooked noodles and chicken stock mixture; stir to combine and cook until the sauce has thickened. Add the chicken back to the pan; stir to combine until warm. Serve.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 36.5 g, Cholesterol 51.8 mg, Fat 23 g, Fiber 4 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 864.1 mg, Sugar 3.3 g

VEGETABLES & UDON IN CHICKEN - MISO BROTH



Vegetables & Udon in Chicken - Miso Broth image

This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe.

Provided by Latchy

Categories     Weeknight

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 kg chicken bones
5 liters water
2 medium carrots, chopped coarsely
2 stalks trimmed celery, chopped coarsely
4 black peppercorns
2 bay leaves
2 medium yellow onions, chopped coarsely
10 dried shiitake mushrooms
65 g white miso
50 g ginger, sliced thinly
60 ml soy sauce
600 g fresh udon noodles
1 large carrot, sliced finely extra
4 green onions, sliced finely
2 sheets toasted nori, sliced finely

Steps:

  • Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
  • Simmer uncovered 2 hours.
  • Strain through muslin lined strainer into large bowl.
  • Reserve stock, discard bones and veges.
  • Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
  • Stand about 20 minutes or until just tender; drain.
  • Discard stems, slice caps thinly.
  • Bring stock to boil.
  • Add miso, ginger and sauce, simmer uncovered 5 minutes.
  • Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
  • Stir in extra carrot and green onion; sprinkle with nori.

Nutrition Facts : Calories 109.3, Fat 1.4, SaturatedFat 0.3, Sodium 1139.2, Carbohydrate 21.9, Fiber 4.3, Sugar 6, Protein 4.8

GINGER MISO SEAFOOD BROTH



Ginger Miso Seafood Broth image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 11

2 cups vegetable stock
10 ounces fresh firm tofu, cut into 1/2-inch cubes
3 heaping tablespoons yellow bean paste or miso
One 2-inch piece fresh ginger, thinly sliced
6 ounces baby bok choy, halved through the core
5 ounces boneless skinless halibut fillet, cut crosswise into 1/2-inch-wide strips
5 ounces boneless skinless salmon fillet, cut crosswise into 1/2-inch-wide strips
5 ounces boneless skinless sea bass fillet, cut crosswise into 1/2-inch-wide strips
Freshly ground white pepper
1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish
Small handful Cordycep mushrooms, for garnish, optional

Steps:

  • Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer.
  • Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes. Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using.

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