Recipes Astragal & miso soup #2

 

Recipes Astragal & miso soup #2

Recipes Astragal & miso soup #2

  1. 1/2 kilogram extra lean ground chicken
  2. 2 tbsp green onions very finely chopped
  3. 1 tbsp ground szechuan pepper
  4. 1 teaspoon ginger paste
  5. 1/4 teaspoon garlic powder
  6. ground black pepper
  7. 3 liter boiling water
  8. 50 grams astragal (milk vetch root), inside slices
  9. 454 grams clean bean sprouts (1 package)
  10. 142 gr fresh baby spinach (1 package)
  11. 227 grams white colored mushrooms, thinly sliced (1 package)
  12. a single bunch green onions coarsly chopped
  13. 140 grams miso paste (1 package)
  14. 125 grams rice vermicellis (1/2 package)

Recipes Astragal & miso soup #2

  1. Add astragal slices to boiling drinking water, reduce heat a bit and allow boil covered for half an hours

  2. Meanwhile, mix together initially six ingredients and make small meatballs, about 1″ wide, put back inside fridge if broth is not prepared

  3. When broth is prepared, remove astragal slices, add all the particular remaining ingredients except meatballs, reduce temperature to medium and blend well

  4. Add meatballs, cover and let simmer for ten minutes

  5. Include rice vermicellis, mix well, turn away from heat and let stand for pair of minutes

  6. Serve warm and enjoy!

  7. See our original astragal