Soupe miso au poulet et vermicelles de riz

 


  • 400 g (0,88 lbs) chicken cutlets
  • 1 stalk of celery
  • 1 carrot
  • 1 yellow onion
  • 2 garlic cloves
  • 3 tablespoons miso
  • 150 g (0,33 lbs) rice vermicelli
  • 1 lime
  • Sesame oil
  • 1 tbsp fresh ginger , or 1 tsp powdered ginger
  • 1 tablespoon nuoc-mâm (fish sauce)
  • salt and pepper

Peel the onion and chop it finely. Peel and degerm the garlic cloves. Cut the celery stalk into cubes. Peel the carrot then cut into julienne.

Cut the chicken into pieces and brown in a casserole dish with a drizzle of sesame oil. Season with salt and pepper, let brown well then remove and set aside.

Add the onion and the pressed garlic cloves to the pan and cook over medium heat for 2 minutes. Add the celery and carrots and continue cooking for 2 minutes.

Add the miso paste and ginger, mix well then add 1.5 liters of water. Return the chicken pieces, bring to the boil and simmer for 10 minutes covered.

Add the rice vermicelli and the nuoc mam then cook for the time indicated on the package of vermicelli. Add lime juice when serving.


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