Chicken Nood Soup

One of my fave BBC Good Food recipes for a soup full of umami flavour!

SERVES 2

INGREEDIES

• 900ml Miso Stock (or chicken/veg whatever)
• 2x Chicken Boob
• 1 tsp Ginger (puree or fresh)
• 1 Garlic clove… or to preference
• 50g delightful noods
• 2 tsp Soy Sauce
• 2 spring onions for garnishing
• Sesame Seeds for garnish

Veggies for the soup can vary dependant on what you’d like… some ideas could involve:

• 2 tbsp sweetcorn
• 2-3 mushrooms
• Small garnish of Bok Choi
• Wakame Seaweed
• Egg
• Small cubes of carrot
• Baby Corn

I digress.

METHOD:

1. Personally, I like to cook my chicken in the oven for 30mins @ 200° (or until cooked throughout) as it shreds apart nicely for the soup… But who am I to tell you? Cook the chicken whatever way you fanceh.
2. Whilst your chicken is cooking, prepare your stock (miso/stock mix, ginger, garlic and soy sauce). Bring to a steady rolling boil and then reduce to a simmer.
3. Place your veggies into the stock for the suitable amount of time for them to cook through
4. A few minutes before the chicken is done, be sure to throw in some noodles, stir through thoroughly as they cook.
5. Add your freshly shredded chicken and allow to combine.
6. Serve up into some wholesome bowls, garnish it up good and get sippin’. You’ve got wholesomeness on the menu this evening.

🫳 ⬇️ 🎤