Sapporo Miso Broth
Serves: People
Ingredients
- 1/2 Litre Chicken stock or vegetable
- 1 tbsp Sesame oil
- 1 tbsp Soy sauce light
- 1 tbsp Vegetable oil
- 1/4 Leek small, peeled and finely chopped
- 1/2 Carrot peeled and finely chopped
- 1/2 Pak choi leaves halved lengthways
- 100 g Babycorn
- Sea salt a pinch to taste
- Cracked black pepper a pinch to taste, white or black
- 1 tbsp White miso paste
- 1 tbsp Red miso paste
- 1 tbsp Mushroom concentrate
- 1 Spring onion finely chopped
- 50 g Sweetcorn
- 2 Medium Egg Boiled
- 1 tbsp Sesame oil
- 1 tsp Chilli oil
Marinated Chilli Eggs
- 50 ml Chilli oil
- 50 ml Water
- 50 ml Soy sauce
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.