Broth and Co - Asparagus, Chicken Hokkien
noodle soup Broth and Co - Savoury Miso and Mushroom
Panna Cotta
If you’re looking for an easy nutritious lunch or dinner
that you can put together in a flash then you can’t beat
this. You can use any left over chicken and revive the
flavour with the freshness of herbs and the richness of
sesame oil, star anise and cinnamon in our bone broth
will take it to another level.
Broth & Co’s Asian Inspired Chicken Bone broth is
simmered for 24 hours to extract all the goodness from
the marrow bone and knuckle bones. Bones contain an
abundance of minerals as well as 17 different amino
acids, many of which are found in bone broth as proteins
like collagen and gelatin.
I wouldn’t really call this cooking rather than
assembly. Assembling lots of beautiful healthy
ingredients to create a bowl of goodness and taste.
If you are using vacuum-packed, pre-cooked hokkien
noodles, then all you need to do is blanch them in a pot
of boiling salted water to untangle them first and drain
before adding to your soup. Ingredients:
• 250ml cream
• 250ml full cream milk of choice
• 20g sesame seeds, toasted
• 10g black sesame seeds
• 3 tsps of gelatin
• 3 tsps of Broth & Co Vegan Broth with chickpea
Miso and Mushrooms
• pinch of sea salt to taste
• pinch of black pepper to taste
Ingredients:
• 500ml Asian Bone Broth as stock
• 100g hokkien noodles cooked as per packet
instructions
• 100g chicken, cooked and chopped
• 50g asparagus
• 100g mushrooms of your choice. We used button and
black fungus.
• Spring onion
• 1/3 cup fresh mint leaves, coriander leaves to serve.
Method:
1. Prepare noodles according to packet instructions.
Drain well.
2. Divide the noodles among 2 warmed soup bowls,
then top with the sliced chicken, mushrooms and
asparagus.
3. Pour over the hot broth and top with the spring onion
and herbs.
60 Complete Health
Method:
1. Oil 8 125ml moulds.
2. Place the cream and milk over medium heat and
bring to just below boiling point.
3. Dissolve the Broth & Co Miso and Mushroom broth
add the gelatin and stir to dissolve
4. Stir in the sesame seeds and black pepper
5. Pour into moulds.
6. Chill until set 3-4 hours or overnight
7. Run a knife around panna cotta moulds, then turn
out onto plates and and you will have a wonderful
looking wobbly panna cotta with the nigella seeds
taking centre stage.
8. You may have to place the moulds into warm water
to help remove from the moulds
9. Serve with a salad of greens drizzled with balsamic
glaze