Its been bitterly cold in the evenings lately, and on nights after a gruelling workout and/or especially when Night Owl’s out and I know I’m just cooking for one, this recipe has become my new favourite. It’s a recipe I found on Good Food by Jill Dupleix (link here) and originally when I first saw it I didn’t think the flavours would work with each other, but was wonderfully surprised! I’ve edited the recipe somewhat to scale down the saltiness, and when I want an extra kick I drizzle a good dose of sriracha over the top to warm me up from top to toe. It doesn’t take long to make either, and who would have thought that adding a poached egg on top of a soup would just make it that much more comforting and moreish?
A lot of people don’t like kale because of it’s bitterness, but when it’s simmered lightly in this soup for a little while it loses that and takes on more of a texture and flavour not unlike Chinese broccoli. A poached egg and chicken mince mean this soup packs a good amount of protein, and the kale makes you feel good about yourself of course!
To serve two, you will need:
- 500ml chicken or vegetable stock;
- 10g instant dashi powder;
- 1 tablespoon mirin;
- 2 tablespoons soy sauce;
- 1/2 onion, chopped finely;
- 1 small carrot, peeled and chopped;
- 1 heaped tablespoon red/white miso paste;
- 80g curly kale leaves, washed and plucked into bite-sized pieces;
- 1 tablespoon vegetable oil;
- 1 teaspoon finely grated ginger;
- 2 teaspoons finely grated garlic;
- 250g minced chicken;
- 1 tablespoon Sichuan or Korean chilli bean paste;
- 2 eggs, poached;
- 1 spring onion, finely chopped;
- 2 teaspoons sesame seeds.
To make the soup, combine the stock, dashi powder, mirin, one tablespoon of the soy, miso paste, onion and carrot, and simmer gently for 10 minutes or until the carrot is tender.
Add the kale and simmer for three minutes.
To make the spicy chicken mince, heat the oil in a frypan and fry the ginger, garlic and chicken, breaking up any lumps, until browned. Stir in the chilli bean paste.
Divide the mince between two soup bowls, and ladle over the soup and kale.
Top each soup with a poached egg, scatter with spring onions and sesame seeds and serve hot. Slurp away! 🙂