matingara
04-08-2008, 11:17 PM
Just "invented" today. had two nice mugs for lunch and my BGL didn't budge!
So, last might we had "take out". The only take out i really do now is barbecued charcoal chicken.
After dinner i stripped the chicken carcass of all the leftover meat - which i saved for adding back into the soup later.
Just covered the chicken carcass with water. Added a couple of celery stalks and two teaspoons of vegetable stock powder.
Bring this to the boil. Leave simmering (uncovered) for 1.5-2 hours.
Strain the broth. Discard bones.
Let cool over night.
Skim most of the fat from the surface. (Leave a little, it adds taste).
Chop up the saved chicken and add back in to the broth. Start warming this on the stove.
Now chop up some Wakame (Sea Vegetable - from the Japanese section (come on, who are we kidding, this is seaweed!!! :D)). Add this to soup. (I chopped up two sticks of Wakame - plenty).
Now add two good tablespoons of Miso (also from the Japanese section or market). I used Soyabean Miso (known as Hacko). This could also be known as Red Miso. I used it because it is lowest in carbs of all the Miso as far as i could see. (About 2 grams per 15g).
Let miso dissolve in the soup.
Adjust for salt and pepper.
This stuff is just so delicious that I almost had another cup of it for afternoon tea. (I didn't. I had tea in the end). :D
And i have enough leftover for lunch tomorrow!!!
:)
-- Joel.
So, last might we had "take out". The only take out i really do now is barbecued charcoal chicken.
After dinner i stripped the chicken carcass of all the leftover meat - which i saved for adding back into the soup later.
Just covered the chicken carcass with water. Added a couple of celery stalks and two teaspoons of vegetable stock powder.
Bring this to the boil. Leave simmering (uncovered) for 1.5-2 hours.
Strain the broth. Discard bones.
Let cool over night.
Skim most of the fat from the surface. (Leave a little, it adds taste).
Chop up the saved chicken and add back in to the broth. Start warming this on the stove.
Now chop up some Wakame (Sea Vegetable - from the Japanese section (come on, who are we kidding, this is seaweed!!! :D)). Add this to soup. (I chopped up two sticks of Wakame - plenty).
Now add two good tablespoons of Miso (also from the Japanese section or market). I used Soyabean Miso (known as Hacko). This could also be known as Red Miso. I used it because it is lowest in carbs of all the Miso as far as i could see. (About 2 grams per 15g).
Let miso dissolve in the soup.
Adjust for salt and pepper.
This stuff is just so delicious that I almost had another cup of it for afternoon tea. (I didn't. I had tea in the end). :D
And i have enough leftover for lunch tomorrow!!!
:)
-- Joel.