Its amazing how quickly the nights are drawing in now and I heard on the radio that we're at the end of the warm weather so salads are not an option - our healthy meals need to be warming and most importantly - filling! Cue the soup..
Don't know what miso is? Its a mix of fermented soybeans, rice, water and salt. Sounds weird? Try it, its great!
- 2 chicken breasts
- 2-3 sliced chestnut mushrooms
- 1 large tbsp miso paste
- 2 nests of noodles (eg the straight to wok ones)
- 1 large carrot cut into julienne strips
- 4 spring onions sliced
- Thumb sized piece of fresh ginger finely diced
- Small handful of fresh coriander
- 1 tsp chopped lemongrass (I use the 'lazy' variety)
- 1 chili finely sliced
- 500ml chicken stock
- Shredded savoy cabbage (as much or as little as you want)
- Soy sauce to season
- Cook your chicken - you can poach or oven cook and then cut/ shred. Alternatively, you could use pre cooked.
- Put the stock in a large saucepan and bring to a rolling boil. Add the miso paste and stir thoroughly into the stock.
- Once the stock & miso are simmering, add the vegetables, chili, lemongrass and ginger. 1 minute later, add the noodles. Simmer gently for 5 minutes.
- Stir in the chicken and add soy sauce if you think it needs it.
- In the traditional way, add half the spring onions to the bottom of each bowl, top with the noodle soup and then sprinkle the rest on top, along with the fresh coriander.
I am a big fan of Asian food and this soup was a real winner. The noodles help keep you full and the miso adds a depth of flavour which is unique. Its also really good for you - full of antioxidants, minerals and vitamins, plus its supposed to help boost digestion (perfect after 12 days of all inclusive pigging out). The Yutaka Organic Miso Paste is the best one I've tried and its no surprise that they've won a Great Taste Award. You can buy it from Sainsburys for £2.99
*I was sent a jar of Yutaka Organic Miso Paste free of charge. My opinions and recipe are my own*