INGREDIENTS:
1 1/4 lbs. Chicken Breasts, boneless, skinless, cut into thin slices
2 cups Chicken Broth
1 tsp. Chili Oil
4 each Eggs
1/2 cup Fresh Basil, torn into pieces
2 each Green Onions, cut into 1/4-inch rings
2 1/2 lbs. Kohlrabi
1/4 tsp. Red Pepper Flakes
2 tbs. Reduced Sodium Soy Sauce, divided
2 tbs. Sesame Seeds, toasted
DIRECTIONS:
Place eggs into a small sauce pan and cover with an inch of water. Bring water to a boil, and simmer gently for 6 minutes. Once cooked, place eggs in an ice cold water and allow to cool for 10 minutes. Carefully peel the eggs and place them into a small, re-sealable bag. Add 2 tablespoons soy sauce and gently push out as much air as possible from the bag. Seal and allow eggs to marinade for one hour.
Combine chicken slices with one tablespoon of soy sauce and allow to marinate for 30 to 60 minutes.
Meanwhile, peel the kohlrabi and cut or slice it with a “spiralizer”, vegetable peeler, or mandoline to make long “noodles” (for 4 servings, you should get about 6 cups kohlrabi “noodles”). Set aside.
Bring the chicken broth to a boil in a large soup pot. Add the crushed red pepper flakes, kohlrabi “noodles”, and chicken. Simmer until tender, about 3 to 5 minutes.
Stir in the basil leaves and green onions.
Remove the eggs from the soy marinade and cut in half. Arrange an equal amount of kohlrabi noodles and chicken into four soup bowls, and carefully pour an equal amount of broth over top. Garnish with 2 half eggs, 1/2 tablespoon of sesame seeds, and 1/4 teaspoon of chili oil per bowl.
Tip: Zucchini or radish “noodles” may be used in place of kohlrabi.
Hellum's Kitchen 