I've given this the more generic title of 'Asian' broth because I've kind of mixed my countries in the ingredient list. It started out kind of Chinese, until I added fish sauce because it needed a punchier flavor- so it became a little Thai/ Vietnamese!
For this to be grain free, your noodles will need to be Konjac noodles or Kelp noodles or Mung Bean noodles. Kojac noodles are made from the root of the Konjac Glocumanna plant, grown in subtropical to tropical Eastern Asia (from Japan and China to Indonesia). They are very high in soluble fibre and low in carbohydrate. They are reminiscent of rice noodles, just slightly more gelatinous. You can find them in the health food isle of major supermarkets, or in organic /health food stores. Kelp noodles are simply a seaweed noodle. I've not actually tried them, but if you have, tell me what you think! Mung Bean noodles can also be found called Cellophane noodles in an Asian food store. They have less nutritional value than the other options, and are quite high in carbohydrate and low in fibre. Of course, you could also use thin rice noodles if you prefer, or 100% Buckwheat noodles to be gluten free, but not grain free. Buckwheat noodles are a traditional Japanese noodle, used in soups. Buckwheat is rich in protein, minerals and bioflavonoids, and B1. It is gluten free and is easier on digestion than wheat. Bulk Whole Foods has a great range of noodle options and post Australia wide.
- 7 cups chicken bone stock (or beef or lamb bone stock)
- Shredded meat of half a boiled chicken (or two poached chicken breasts, or finely sliced pan friend steak)
- 40g dried Shitake mushrooms (or an assortment of fresh Asian Mushrooms)
- Konjac / Kelp / Mung Bean /Buckwheat/ Rice Noodles, prepared as per packet instructions (quantities are hard to give here- I used 2 x250 packet of Konjac noodles- they come in liquid and the noodles themselves don't weigh that much. Just use what you deem reasonable for 4-6 people!)
- 1 whole cinnamon stick
- 2 whole anise star
- 3 tablespoons tamari
- 1 tablespoon coconut sugar (or palm sugar or rapadura)
- 3 tablespoons shoa sing wine (Chinese cooking wine) or dry sherry
- 2 tablespoona fish sauce
- 3 large spring onions
- 2cm knob of fresh ginger, very finely chopped
- Brocolli or bok choy or other green leafy vegetable, chopped in small pieces
- Sesame oil for finishing
- Extra spring onion for garnish
- If using dried mushrooms, boil some water and soak the mushrooms in a bowl with the hot boiled water for 20-30 minutes, until they are soft. Keep the water once they are finished soaking for adding to the soup later!
- In a large pot, bring to the boil over high heat the stock with all the ingredients except the meat and mushrooms. Reduce to a simmer for 10 minutes to let the flours infuse.
- Add the green vegetables and cook until almost tender (5-ish minutes).
- Add the meat, mushrooms, and 1 cup of the reserved mushroom water.
- Boil for a minute to warm the meat.
- Divide the noodles between the bowls, then ladle the broth over the noodles, making sure you also get plenty of meat and veg.
- Garnish with liberal amounts of freshly sliced spring onion and a drizzle of sesame oil.
Check out my lovely Chicken, Corn and Potato Chowder made with chicken broth here.