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+ servings
Cook Time 40 minutes
Servings 4 servings

Ingredients

  • 8 Chicken wings
  • 1 Onion
  • 2 Garlic cloves
  • 1 piece of Ginger
  • 2 Potatoes
  • 12 Carrots
  • 2 tbsp Olive oil
  • 4 servings of Warm Rice

Toppings

  • 2 Boiled Eggs
  • Some favorite vegetables such as eggplants, zucchini or green pepper (for deep-fry)
  • Pinch of Salt

A

  • 1/2 Canned Tomato (200g / 7oz)
  • 4 tbsp Curry powder
  • 3 tbsp ORGANIC MISO WHITE

B

  • 700 ml (24 fl oz) Dashi soup stock
  • 1 tsp Sugar
  • 1 Bay leaf
  • Pinch of Black pepper
  • 1 tbsp Dried Basil

Instructions

  • Sprinkle pinch of salt over chicken wings. Wash potatoes and carrots, and peel carrots. Cut them into big pieces. Grate a onion, garlic and ginger.
  • Heat a pan on middle heat and pour olive oil. Fry chicken wings until golden-brown on both sides. Remove the wings from the pan. Fry the grated onion, garlic and ginger in the same pan until golden-brown. Add some times some water to deglaze the pan.
  • Add [A] in the pan and fry. Add chicken wings (from instruction 1), potatoes, carrots and [B], and mix them. Simmer for 20 mins and add dried basil. If it tastes subtle, add more miso.
  • Deep-fry your favorite vegetables for toppings. Peel the boiled eggs and cut them in half.
  • Serve the soup (from instruction 3) with rice. Top with the vegetables and eggs (from instruction 4).