Sapporo Miso Broth
Servings: 2 People
Ingredients
- 1/2 Litre [S] Chicken stock or vegetable
- 1 tbsp [S] Sesame oil
- 1 tbsp [S] Soy sauce light
- 1 tbsp [S] Vegetable oil
- 1/2 [V] Leek small, peeled and finely chopped
- 1/2 [V] Carrot peeled and finely chopped
- 1 [V] Pak choi leaves halved lengthways
- 100 g [V] Beansprouts
- 1 pinch [S] Salt to taste
- 1 pinch [S] Pepper to taste, white or black
- 1 tbsp [S] White miso
- 1 tbsp [S] Red miso
- 1 [V] Spring onion finely chopped
- 50 g [V] Sweetcorn
- 2 [P] Egg Boiled
- 1 tbsp [S] Sesame oil
- 1 tsp [S] Chilli oil
Marinated Chilli Eggs
- 50 ml [S] Chilli Oil
- 50 ml [S] Water
- 50 ml [S] Soy
Method
Marinated Chilli Eggs
- Bring a pan of water to boil and slowly put the eggs in, boil for 5-6mins
- Plunge the eggs into ices water to stop them cooking.
- When cool, peel and place in a bowl with chilli oil, water and soy and leave to marinate for 30 mins. Slice in half and serve in the broth.
Miso Broth
- Add chicken stock to a pan and bring to the boil for 3 minutes. Reduce the heat to a simmer. Place both types of miso in the stock (dashi) and slowly loosen up the miso with a spoon as the dashi mixes with it; the paste will slowly melt into the dashi.
- Heat a frying pan with a splash of oil and add the leeks, carrots, pak choi, beansprouts and stir-fry for 5 minutes with some salt and white pepper.
- Ladle the broth into bowls evenly.
- Divide the spring onions and sweetcorn between each bowl, adding the marinated boiled egg, sliced in half, and sprinkling with sesame and chilli oils.
- Add the gyozas and enjoy.