Porot laiduntavat metsässä

Reindeer soup with noodles and chili

Reindeer soup with noodles and chili

Preparation time 30min

|

4 portions

Poro
Valmistusaika 30 minuuttia

Ingredients

  • Mushrooms
  • 150 g frozen chanterelles
    2 tbsp butter
  • Kale Chips
  • A couple of large leaves of kale
    2 tbsp olive oil
    pinch of salt
  • Tenderloin
  • 1 Lapin Liha’s reindeer tenderloin
    3 tbsp butter
    3 tbsp canola oil
    salt
    black pepper
  • Broth for Reindeer Soup
  • 1 shallot, thinly sliced
    2 tbsp canola oil
    2-4 packets of miso soup (sold in small cardboard packages)
    1.2 liters of water
    2 tbsp soy sauce
    approx. 200g noodles (packet noodles work perfectly)
    1 red chili, thinly sliced
    green onion, thinly sliced

Instructions

Mushrooms
Fry frozen chanterelles in a hot pan. Use a hot pan and carefully evaporate all the liquid from the mushrooms to prevent them from becoming moist and soft. We want firm ones that are pleasant to pick from the soup. When the mushrooms are dry and begin to get some color, season them with salt and black pepper, and also add a knob of butter to the pan.

Kale Chips
Tear the kale into about 10×10 cm pieces, discarding the thick stems into organic waste. Wash the kale in ice-cold water and dry thoroughly. Lift the kale into a bowl, mix in olive oil, and season with salt. Mix well, which is easiest to do using your hands. Spread the kale onto baking paper and place the tray in the oven. Bake for about 20-25 minutes in an oven set to 150 degrees Celsius. Be sharp so they don’t burn, which has happened to the undersigned more than once.

Tenderloin
Thaw the tenderloin either in the refrigerator for a day or in cold water in the sink, which thaws it surprisingly quickly, in about an hour.
Dry the thawed meat with paper towels, heat oil and butter in a hot frying pan (with an ovenproof handle), place the meat in the pan when the butter stops sizzling and calms down, beginning to smell faintly nutty. Brown the meat all over, let it sit undisturbed in the pan for a while before turning it, aiming for a lovely surface sear. Season the meat with salt and black pepper. Place the meat in the oven, where you baked the kale chips, for ten minutes, depending on how done you like your meat. Reindeer meat can be enjoyed red. Let the meat rest on a board for a while before slicing it into thin slices. The meat is tender and delicious, I warn you – sneak a slice or two into your mouth before serving the soup – because there won’t be any left.

Broth
Pour rapeseed oil into a pot and toss in the onions, frying them at medium heat until soft; the onion does not need to be browned.
Squeeze the miso soup paste from the bag into the pot and add water. Heat until boiling, season with soy sauce, and add the noodles. Taste and season with salt if needed. The noodles will be ready in a minute, after which you can make servings of the soup that include the broth and noodles as well as a few slices of meat and a spoonful or two of the fried chanterelles. Top each serving with chili and onion and the crispy kale chips. Slurp or spoon, the style is up to you. Personally, I would set a spoon and chopsticks next to the serving.

Discover our delicious meat products.

  • Reindeer jerky
  • Reindeer topside
  • Reindeer sirloin
  • Cold-smoked reindeer roast 100 g

Get inspired by our receipes.

  • Gourmet sautéed reindeer with beetroot and horseradish
  • Red deer and chanterelle pie
  • Roasted toasts with sautéed red deer
  • Reindeer topside roast, honey-glazed kaski swede , and cream stewed peas