Steps to Make Gordon Ramsay Oriental Broth

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Aromatic rice and pork meatballs and lots of interesting vegetables bring Oriental flavours to this satisfying main-meal soup. Serve it at the table in a warmed tureen or straight from the pan. Heat the chicken broth, add the seaweed, mushrooms and egg and, at the end, drizzle with Victor Guedes Extra Virgin. You can have Oriental Broth using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Oriental Broth

1. Prepare 600 ml of boiled water.
2. Prepare 1 of vegetable stock cube.
3. Prepare 15 g of dried porcini mushrooms.
4. You need 35 g of ginger root.
5. You need 3 of spring onions.
6. It's 2 tsp of miso paste.
7. You need 2 tsp of mirin.
8. Prepare 1 tbsp of soy sauce.
9. You need 2 of star anise.
10. You need 2 cloves of garlic.
11. You need 100 g of chestnut mushrooms.
12. You need 2 of medium sized pak choi.
13. It's 150 g of straight to wok udon noodles.

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Oriental Broth step by step

1. Crush the garlic with the skins still on, slice the fresh ginger, no need to peel, and cut the whites off the spring onions..
2. Add the garlic, ginger and spring onion whites to a slow cooker along with the vegetable stock cube, dried porcini mushrooms, miso paste, mirin, soy sauce and star anise. Pour over the boiled water and stir well..
3. Cook on low for 8 hours..
4. With 30mins remaining, decant the contents of the slow cooker into a jug. Return the liquid stock back into the slowcooker..
5. Quarter the chestnut mushrooms and add them to the stock..
6. Roughly chop the pak choi leaves and finely slice the stalks. Add these to the stock and cook on high for 30mins (checking and stiring after 15mins).
7. Once ready, remove the lid and add the straight to wok noodles. Stir and leave to cook for 5mins..

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