A big benefit of our Noodelist broths being made of only healthy ingredients is that you can enjoy the broth on its own, completely guilt free! Of course, our broth also serves as a delicious base for a more decked out soup. With half the work done for you, this restaurant quality dish is as quick and easy as it is healthy and delicious!

This recipe is a follow up for the Feisty Chicken'ish Instant Noodle Stir Fry: 

The broth that was left from the Feisty Chicken'ish recipe can be used in this  Creamy Miso Soup with Truffle.

Recipe created by: Chef Petter Luoto

Yield: 2 servings 

Ingredients:

350 g/ 1.7 cups Lemongrass Chicken’ish broth (1 liter water / 0.49 oz Lemongrass Chicken’ish powder)

175 g/ 123 tablespoons Heavy cream

100 g/ 6.7 tablespoons Onion

100 g/3.55 oz. Cauliflower

60 g/ ½ cup Butter

20 g / 4.8 teaspoons Shiro Miso paste (mild, light Miso paste)

3 g / 0.11 oz. Garlic

1 tbsp lemon juice + a little bit grated zest of lemon

½ teaspoon Black truffle oil or 1 teaspoon black truffle paste

80 g / 2.82 oz. Grilled chicken

1 tablespoon Olive oil

Instructions: 

1. Cut the shallot onion into small pieces.
2. Cut cauliflower into pieces. Saute cauliflower pieces and onion with the oil in a pan.
3. Add Lemongrass Chicken’ish broth. Let it boil for a couple of minutes.
4. Add heavy cream and boil for two minutes.
5. Add miso paste, truffle oil or truffle paste, garlic, zest of lemon and lemon juice and butter. Don’t boil anymore.
6. Put all of this in a blender and blend until you get a smooth soup consistency. Season with salt and balck pepper.
7. Cut up small pieces of grilled chicken breast and place them on the bottom of the plate.
8. Put a few drops of olive oil on top of the chicken pieces.
9. Pour hot soup over the chicken pieces.
10. Serve with some focaccia bread.

Wine recommendation: Gruner Veltliner from Austria

© Petteri Luoto 2020