Japanese Inspired Chicken and Egg Soup - Chef Recipe by Shawn Sheather
A quick and easy soup with Japanese infused flavour.
1 cup warm water
2 tsp dried yeast
Pinch of caster sugar
3 cups plain flour
1 tsp salt
2 Tbs olive oil, plus extra for brushing
Mix water, yeast and sugar in a small bowl and set aside for 5 minutes, until foamy.
In a large bowl, combine flour and salt and make a well in the centre. Add yeast mixture and oil. Use a round bladed knife and mix in a cutting motion until mixture is combined. Use your hands to bring dough together in bowl.
Lightly brush a bowl with oil. Turn dough out onto lightly floured surface and knead for 10 minutes until smooth and elastic. Place in the prepared bowl and turn to coat in oil.
Cover and set in a warm, draught free place to rise for 1-2 hours or until dough doubles in size.