Flannerys
500×500

Roast Cauliflower Miso Soup with Shredded Roast Chicken & Udon Noodles

Recipe By: Benjamin Cooper, Spiral Foods

Ingredients

For soup base:

1 head Cauliflower (shave off all the florets and then finely slice the stalk and stems)

Garlic 3 cloves, fine sliced

150g Spiral White Miso

75ml Spiral Extra Virgin Olive oil

3 packets Red Dashi dissolved in 2 litres water

40ml Spiral Mirin

60ml Sake

40ml Spiral Tamari

50g Butter

For chicken:

1 whole chicken (size 11 – 12)

50 grams Spiral Shiro Miso

1 head garlic, roughly chopped

Spiral Extra Virgin Olive Oil

Salt and pepper

Method

  • 1. Soup:

  • 2. In a heavy based pan, add the oil and the garlic and very gently bring up to heat.

  • 3. Once the garlic is fragrant, add the cauliflower and cook over medium heat stirring constantly to ensure that it doesn’t burn. It should take on a golden colour and smell nutty and highly fragrant.

  • 4. At this point add the miso and stir to combine. Add the dashi and the remaining liquids. Bring to the boil and then immediately turn down. Check the seasoning adjusting if necessary. The flavour you are looking for is not salty but balanced (a touch creamy from the cauliflower). Allow to cook very gently (below a simmer) for five minutes.

  • 5. Chicken:

  • 6. Remove from the heat and blitz with a stick blender, adding the butter in a few chunks to emulsify the soup and add a little luxury. The soup should be slightly thicker than a classic miso. If necessary, add more Dashi stock to thin it out.

  • 7. Rub the cavity of the chicken with the miso and stuff with the garlic. Seal the cavity shut with a skewer and then season well with salt and pepper, and olive oil.

  • 8. Cover with foil and then roast at 150 c for 25 minutes. At this stage, remove the foil and turn the heat up to 180 degrees. Roast for a further 40-50 minutes. The skin be golden and crisp and the blood from the leg should run clear when pricked. Remove from oven and allow to cool. Once cool, shred the chicken meat and skin and set aside. Save any of the juices to add to the soup.

  • 9. TO SERVESoup base Shredded roast chicken meat and skin Cooked Spiral Udon noodles Baby spinach Shichimi Spring onion rounds

  • 10. Bring the soup up to the heat and add the chicken, check the seasoning. Reheat the cooked Udon in boiling water and then place in your serving bowls adding a handful of baby spinach leaves. Ladle the soup and chicken over this and then garnish with the spring onion and shichimi. Serve and Enjoy!

Related Recipes

Crispy Pesto Chicken Strips

Crispy Pesto Chicken Strips

Gluten free | Dairy free | Paleo SERVES: 4 PREP: 15 minutes COOK TIME: 20 minutes     These tasty crispy chicken strips will blow your mind. They are so versatile. Great with some vegetables or salad for dinner, popped ...

read more

share this with friends

Blueberry & Coconut Slice

Blueberry & Coconut Slice

Vegan | Gluten Free | Dairy Free     This slice makes the perfect accompaniment to a cup of tea, perfect to have for morning tea or afternoon tea. Blueberry jam and coconut go wonderfully together, making a delicious and ...

read more

share this with friends

Coconut Pita & Homemade Hummus

Coconut Pita & Homemade Hummus

Vegan | Dairy Free | Sugar Free | Gluten Free Makes: 6 pita Time: 25 mins     Perfect for a midday snack or an entrée if you’re entertaining guests. These two recipes complement each other perfectly. Coconut flour is ...

read more

share this with friends