Whether you’re off the booze permanently, taking a break for now, or just fancy a change, there’s no reason you can’t enjoy matching your non-alcoholic drink to your food – let Firefly show you how!
Let’s take our Peach & Green Tea botanical drink. The naturally sweet flavour means that it pairs well with salty and spicy foods. It’s ideal for enjoying with a stir fry or a curry.
We whipped up this delicious Chicken & Miso Ramen Bowl with Soy Eggs. The heat of the chilli and the saltiness of the soy works well with the gentle sweetness of the herbal drink.
Chill your Peach & Green Tea Firefly in the fridge while you’re cooking and serve over ice just as you’re ladling the ramen into the bowls.
Chicken & Miso Ramen with soy eggs
Preparation time: 30 minutes
Cooking time: 30 minutes – 1 hour
For the soy eggs:
150ml soy sauce
For the broth :
1 litre of good quality chicken stock
1 red chilli, sliced lengthways
2.5cm piece fresh root ginger, peeled and sliced
3 garlic cloves, lightly bashed
2 chicken breasts
2 tsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 pak choi
3 spring onions, finely chopped
400g egg noodles
1 red chilli, finely sliced
1 piece of nori, cut into 2 squares
Black sesame seeds
First make the soy eggs: Bring a small pan of water to the boil and add the eggs. Place a lid on the pan and boil for 6 minutes. Drain the water from the pan and set the eggs aside. Place the soy sauce and water in the pan and bring to a simmer then take off the heat. Peel the eggs and place in the pan and leave for at least 1 hour to soak.
Make the broth: Pour the chicken stock into a large saucepan and add the water, red chilli, root ginger and garlic cloves.
Place the saucepan on a medium heat and bring to a simmer. Place the whole chicken breasts into the broth and simmer gently for 20-25 minutes until tender and cooked through.
Remove the chicken from the saucepan and set aside.
Pour the broth through a sieve into a jug and discard the rest of the contents. Pour the broth back into the pan and place over a low heat to keep warm.
Whisk the miso paste into the broth and stir in the mirin and soy sauce.
Bring the broth back up to a gentle boil and add the noodles and cook until tender.
Remove the noodles from the bowl and divide between four bowls. Trim the pak choi and add to the broth to warm through.
Shred the chicken using two forks and divide between the bowls.
Ladle the broth into the bowls and top with half an egg and then divide up the pak choi. Garnish with the spring onions and red chilli.
If using, add the nori and sesame seeds just before serving.