Thursday 9 October 2014


Black Bean Noodle Soup Broth

Soup made from vegetable stock from beetroot Rainbow juicing pulp and black bean noodles.

Serves 4

Preparation & Cooking Duration: 45 minutes

1. 4 chicken drumsticks
2. Handful of black bean noodles
3. 3 leaves of Chinese cabbage chopped
4. 6-8 stalks of oyster mushrooms or shitake mushrooms
5. 4 florets of broccoli (optional)
6. 1 tsp of garlic oil
7. 1 litre vegetable stock or water
8. Salt & pepper to taste

1. Bring to boil 250 ml of vegetable stock or water.
2. Add chicken drumsticks, mushroom, Chinese cabbage and salt and pepper.
3. Reduce heat and simmer for 20 minutes under low-medium heat (no. 2.5 on my stove)
4. Add black bean noodles and the remaining vegetable stock or water cook for 5 minutes until done. Meanwhile, de-bone the chicken.
5. Add in broccoli and blanch until cooked.
6. Add garlic oil.
7. Dish noodles into individual soup bowl, apportion chicken pieces into each bowl, pour in the soup broth and garnish with broccoli.

Additional Information:
We made the Rainbow juice yesterday and I used the pulp to make into vegetable stock. This evening, I made a soup broth for dinner from the vegetable stock. J finished the soup and asked for more. He wasn't too keen with the black bean noodles, but he likes it enough to finish a decent portion.

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