I must say, Asian food is pretty awesome!
Fresh, tasty and healthy!
Check out this delicious soup…
Perfect for the cooler nights down under 🙂
There’s a lot of variations you can use for this soup so feel free to experiment with different herbs, spices, vegetables and meats.
Chicken Miso Soup With Ginger
What You Will Need…
- 180 Grams dry ramen noodles.
- 1 Liter (4 cups) chicken stock.
- 2 Bunches of broccolini, trimmed.
- 6 cm piece of ginger, peeled and cut into matchsticks.
- 75 Grams (1/4 cup) red miso paste.
- 380 Grams barbecue chicken, shredded.
- 200 Grams enoki mushrooms.
- 2 Green onions, thinly sliced.
- 1 Sheet of nori, broken (optional only)
What You Need To Do..
Cook the noodles in a saucepan of boiling water following packet directions. Drain. Divide among 4 serving bowls.
Meanwhile, bring stock to the boil in a saucepan over high heat. Add the broccolini and ginger. Cook for 2 minutes or until broccolini is tender crisp. Use tongs to transfer broccolini to prepared bowls.
Place the miso paste in a small heatproof bowl. Add a little of the stock, stirring until miso dissolves.
Add the miso mixture to the saucepan and gently stir to combine. Bring to a simmer. Remove from heat. Add chicken and mushrooms to noodles. Ladle over miso mixture and sprinkle with shallots and nori, if using.
P.S. This will make enough for roughly 4 people or 2 very hungry people. If you want/need more you can always make a double/triple batch by simply using double of all ingredients 🙂
P.P.S. – It’s always a great idea to cook a little bit extra than you need, this way you will have some left over for lunch or even dinner the next day 🙂
I really hope you enjoy this recipe.
Please let us know what you think in the comments below.