Vegetablesudoninchickenmisobroth Recipes
CHICKEN CHOW MEIN WITH VEGETABLES
Chicken chow mein.
Provided by Sebastian Pistrin
Time 1h10m
Yield 5
Number Of Ingredients 16
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
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
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
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 11
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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