NON-ALCOHOLIC DRINK & FOOD PAIRING IS THE NEW FOOD & WINE MATCHING
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.
Then 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.