Wild Garlic Sweet and Sour Pheasant Soup
This is a warming Asian broth, the pheasant and egg provide a high protein content. It is ideal for after the gym with around only 220 calories per portion.
|1 x tbsp||Rapeseed Oil|
|1 x||Red Chilli|
|Small bunch||Wild Garlic|
|2 x cm||Fresh Ginger|
|1 x tbsp||Tamari / Soy Sauce|
|2 x tbsp||Rice Wine Vinegar|
|1 x tsp||Agave Syrup|
|2 x||Pheasant Breast|
|1 x||Spring Onion|
|1 x||Juice of Lime|
|3 x Leaves||Wild Garlic|
the rapeseed oil in a good-sized saucepan. Then add the chili, ginger, and wild garlic, and give it a stir.
pheasant, make sure it is chopped into thin slices and then add in the sliced mushrooms. Fry these for no longer than 3 minutes.
tamari/soy sauce, rice wine vinegar, agave and stock. We used stock cubes from our slow cooked pheasant legs but you can use chicken or veg stock.
boil, once boiling remove the lid and let simmer for 10 minutes.
10 minutes are over, crack an egg and mix it into the soup, stirring quickly to break up the egg.
split between 2 bowls, add in the spring onion and more wild garlic plus a squeeze of lime.