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Golden Hour Soup (Ginger-Sesame Chicken and Rice Soup)
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Golden Hour Soup (Ginger-Sesame Chicken and Rice Soup)

1 hServes 6Nutri-Score B€€
from @wickdconfections6 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless chicken thighs (boneless)Meat680 g
  • garlic powderSpices3 g
  • onion powderSpices2 g
  • smoked paprikaSpices1 g
  • iodized salt (for the chicken)Spices1.5 g
  • black pepper (ground)Spices1 g
  • oilPantry15 ml
  • onion (diced)Produce150 g
  • garlic (cloves, minced)Produce5 pieces
  • fresh ginger (grated)Produce30 g
  • shiitake mushrooms (sliced)Produce225 g
  • low-sodium chicken stockPantry1.9 litres
  • reduced-sodium soy saucePantry15 ml
  • white pepper (ground)Spices1 g
  • jasmine rice (dry, rinsed)Grains140 g
  • baby bok choy (stems and leaves separated)Produce225 g
  • baby spinachProduce115 g
  • dried goji berries (optional)Pantry20 g
  • eggs (large, beaten)Dairy4 pieces
  • water (for the eggs)Other15 ml
  • white misoPantry30 g
  • toasted sesame oilPantry5 ml
  • rice vinegarPantry15 ml
  • scallions (sliced)Produce3 pieces
  • toasted sesame seedsNuts & seeds18 g
  • lime (cut into wedges, optional)Produce1 piece
  • chili oil (optional)Pantry10 ml

per serving

Nutrition

354kcal

Carbs
28 g
Proteins
29 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Mixing bowl
  • Whisk
  • Tongs

step by step

Method

  1. Season the chicken

    • Pat the chicken thighs dry and season all over with the garlic powder, onion powder, smoked paprika, iodized salt and black pepper.
    Step 1

  2. Sauté the aromatics and mushrooms

    • Heat the oil in a Dutch oven over medium heat and sauté the diced onion until softened.
    • Add the minced garlic and grated ginger and cook until fragrant.
    • Add the sliced shiitake mushrooms and brown them until deeply golden and earthy.
    Step 2

  3. Simmer the chicken in the broth

    • Pour in the chicken stock and add the soy sauce, white pepper and a little iodized salt.
    • Add the seasoned chicken thighs and simmer until the chicken is cooked through and reaches 74 °C.
    • Remove the chicken, shred it and set aside.
    Step 3

  4. Cook the rice and goji berries

    • Add the rinsed jasmine rice to the simmering broth and cook until tender.
    • Stir in the dried goji berries for the last few minutes so they plump up.
    Step 4

  5. Add the greens and chicken

    • Add the bok choy stems and cook until just tender.
    • Return the shredded chicken to the pot, then add the bok choy leaves and baby spinach and cook until wilted.
    Step 5

  6. Make the egg ribbons

    • Whisk the eggs with the water and a pinch of salt.
    • Slowly drizzle the beaten eggs into the gently simmering soup while stirring lightly to form silky ribbons.
    • Cook until the eggs are just set.
    Step 6

  7. Finish with miso, sesame oil and vinegar

    • Whisk the white miso with a little hot broth until smooth.
    • Stir the miso mixture into the soup over low heat along with the toasted sesame oil and rice vinegar.
    • Season to taste with iodized salt.
    Step 7

  8. Garnish and serve

    • Ladle the soup into bowls and top with sliced scallions and toasted sesame seeds.
    • Finish with a squeeze of lime and a little chili oil if you like heat.
    Step 8
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