Chicken soup with noodles

Information

• 🍳 Cook time: ~90 minutes
• 🍽️ Serving size: 7 Litre pot

Ingredients

• 4.75 Litres of water
• 4 chicken broth cubes
• 3 spoons of miso paste (optional, feel free to vary this amount)
• 4-6 pieces of minced garlic
• 2 spoons of grated ginger
• 3 spoons of sesame oil
• 6 spoons of soy sauce
• 6 eggs
• 600 grams of chicken breast
• 100 grams of mushroom
• 2-3 carrots
• 6 green onion (sliced)
• udon noodles (or something similar, to taste)
• salt, pepper, coriander (powder), garlic powder

Instructions

1. Cut the chicken into bite-sized cubes, season it with the salt, pepper, coriander and garlic powder and let it sit in the fridge for 10-15 minutes.
2. Boil the 6 eggs for 12 minutes, and set aside.
3. Peel carrots, cut them into small cubes, set aside.
4. Chop mushrooms into small cubes, set aside.
5. When the waiting time for the chicken has passed, peel, and mince the garlics and the ginger.
6. Heat the 3 spoons of sesame oil in the 7L pot, on 120 degrees Celsius.
7. When the oil is hot, add the minced garlic and ginger, cook for 1 minute, add the carrots, cook for 2-3 minutes, and then add the chicken. Cook the chicken until it’s whitened out.
8. Add all the water. Turn up the heat temporarily, to get the cold water to heat up. Do not boil the soup!
9. When the water is hot (but not boiling), turn the heat down to 90 degrees Celsius, and keep at it. Add the mushrooms, the chicken broth cubes, and the soy sauce now.
10. Cook this way for 1 hour. 10 minutes before the end, slice the green onions and add it to the soup.
11. In a separate (smaller) pot, boil water, and prepare your noodles of choice.
12. Serving tips: Put the prepared noodles into a plate, draw soup from the soup pot and add it to the plate. Slice a boiled egg into 2 halves and add it to the plate of soup.