Recipe home
Chicken Noodle Soup
Ingredients
2tsp miso paste
2cm (¾in) piece fresh root ginger, cut into slivers
1 red chilli, roughly chopped
1 garlic clove, sliced
2 skinless chicken thighs,
bone-in
125g (4oz) medium egg noodles
1 large carrot, cut into batons
2 heads pak choi, thickly shredded
½ red pepper, sliced
125g (4oz) button mushrooms, sliced
Small handful coriander, roughly chopped, and sweet chilli sauce
to serve
Light and flavoursome and filling
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Method
1 Put the miso paste into a pan with the ginger, chilli and garlic. Add 1.1 litre (2 pints) boiling water and bring back to the boil. Add the chicken thighs, turn the heat down to a simmer and poach gently for 15min.
2 When the chicken is cooked, remove from the broth. Add the noodles and vegetables and cook for 10min.
3 Meanwhile, pull the chicken off the bone and tear into shreds. Add to the pan and heat through. Divide between two bowls, sprinkle with coriander and serve with a drizzle of sweet chilli sauce.
Next time round Omit the chicken and use 200g (7oz)
salmon, cut into large cubes, instead. Simmer the miso mix at stage 1 for 5min only. Add salmon in step 3 and heat gently for 5min until cooked.
Comments
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