This was the evening of another exercise class and I knew that the very simple soup we had in mind was just not going to cut it. So I beefed it up with some extra ingredients, while keeping the rest mostly the same. I was really unsure about adding vinegar to a soup, but it worked *really* well. In fact I can't quite believe how smooth and tasty this dish was. Of course it helped that I had made a really great chicken stock with the chicken carcass I had left from jointing a chicken earlier in the week. I think that is crucial for any non-puréed soup. The photo really doesn't do this soup justice!
- a thumb of ginger, peeled and minced
- 3 tbsp dried wakame
- 4-5 spring onions, shredded
- 1/3 tsp chilli flakes
- 4 tsp sherry or apple cider vinegar
- 2 tbsp dark soy sauce
- 3 cups really good chicken stock
- 2 large eggs, gently beaten
- two chicken thighs or a chicken breast, cooked, shredded
- two grilled corn-on-the-cobs, kernels cut
- 1 zucchini, spiralized into thin noodles
Fry the ginger gently until golden and beginning to crisp, then add the wakame, spring onions, chilli flakes, vinegar, soy sauce and chicken stock. Let it come to a simmer and cook for a few minutes, then add in the eggs, stirring as they cook. Add in the shredded chicken, corn kernels, and zucchini, and bring back up to temperature. Serve!