Tonight my friend from Antwerp has arrived home for a week holidays. It just started to rain when the plane landed and arrived late home all wet. So I decided to do a warm chinese soup with whatever I had in the fridge, slightly inspired by the recipe i did on the last challenge this month.
It doesn’t look maybe the most stylish as I throw the carrots without art, but the taste was good.
What do you need?
- 3 Carrots
- Chicken stock (homemade is better)
- 2 garlic cloves
- 1 thin slice of fresh ginger
- 1/2 spoon of Tahrina
- Sesame oil
- cumin, salt, black pepper, oregano, turmeric
You should use some homemade chicken stock. I’ve never put a recipe here of my chicken stock as i believe it’s not hard to do and easy to find on the internet but this one was particularly good. I put 2 chicken legs, 2 carrots, 2 turnip, 1 celery branch, 1 onion, 1 tomato, 5 loaf of white cabbage and spices.
- In a blender, mix the onion, tomato, ginger, garlic, tahini, (1 piece of turnip if you just made your chicken stock) and spices together with 2 spoon of chicken stock.
- Slice the carrots very thinly with a mandolin
- Cook the mixture that you will get in the sesame oil and add the carrots, stir for 3 or 4 min.
- Add the chicken stock and let cook for 20mn slowly. Spice up the soup if you like it spicy with 1/3 of a cayenne pepper.
- Cook the noodles in water for 4mn, rince under cold water.
- Serve the noodles in a bowl, add the carrots and chicken soup, eat warm.