Chicken Noodle Soup

Serves: 1

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Total Time: 40

Prep Time: 15

Cook Time: 25

• 2 teaspoon(s) miso paste
• 2cm (¾in) piece fresh root ginger, cut into slivers
• 1  red chilli, roughly chopped
• 1 clove(s) garlic, sliced
• 2  skinless chicken thighs, bone-in
• 125 gram(s) medium egg noodles
• 1 large carrot, cut into batons
• 2 head(s) pak choi, thickly shredded
• Half  red pepper, sliced
• 125 gram(s) button mushrooms, sliced
• 1 small handful coriander, roughly chopped, and sweet chilli sauce

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.
4. 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.

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