Oriental Chicken & Mushroom noodle soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 litre boiled water200g raw chicken breast, finely slicedMiso soup paste, at least 1tbsp2 or 3 chicken stock cubes1 tbsp vegetable oil100g shitake mushrooms, quartered (I used fresh, but you can reconstitute some dried mushrooms)100g chestnut mushrooms, thickly sliced - any other flavoursome mushroom will do1 bunch spring onions/scallions1 thumb-sized piece ginger root, peeled and sliced1 tbsp sherry/rice wine/ginger wine2 garlic cloves, slicedsoy sauce to tastesesame oil to tastecoriander leaf/cilantro and chilli (fresh or dried) to taste (both optional)salt and pepper to taste
Make up stock with the hot water, stock cubes, sherry and miso paste. I advise that you taste it and add more stock powder/miso if required (the amount stated is a guide)
Slice scallions/spring onions, garlic and ginger. Stir fry chicken, mushrooms, onions, garlic and ginger in the oil until the meat is sealed (it will continue to cook in the broth/stock anyway). If using dried shitake mushrooms, soak to reconstitute and add some of the soaking liquid for extra flavour. Pour in the stock, bring to the boil and reduce to a simmer. Add the noodles (although they have a quick cooking time it is best if they can infuse in the broth and take on the flavour). Add soy sauce, sesame oil, cilantro and chilli to taste. Allow it to simmer for at least 30mins until everything is fully cooked. Check the seasoning and serve. This tastes even better once it has allowed to cool and been reheated.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user AREDHEL77.
Slice scallions/spring onions, garlic and ginger. Stir fry chicken, mushrooms, onions, garlic and ginger in the oil until the meat is sealed (it will continue to cook in the broth/stock anyway). If using dried shitake mushrooms, soak to reconstitute and add some of the soaking liquid for extra flavour. Pour in the stock, bring to the boil and reduce to a simmer. Add the noodles (although they have a quick cooking time it is best if they can infuse in the broth and take on the flavour). Add soy sauce, sesame oil, cilantro and chilli to taste. Allow it to simmer for at least 30mins until everything is fully cooked. Check the seasoning and serve. This tastes even better once it has allowed to cool and been reheated.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user AREDHEL77.
Nutritional Info Amount Per Serving
- Calories: 196.0
- Total Fat: 5.4 g
- Cholesterol: 20.6 mg
- Sodium: 539.0 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.0 g
- Protein: 10.6 g
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