Oriental Chicken & Mushroom noodle soup

1 litre boiled water
200g raw chicken breast, finely sliced
Miso soup paste, at least 1tbsp
2 or 3 chicken stock cubes
1 tbsp vegetable oil
100g shitake mushrooms, quartered (I used fresh, but you can reconstitute some dried mushrooms)
100g chestnut mushrooms, thickly sliced - any other flavoursome mushroom will do
1 bunch spring onions/scallions
1 thumb-sized piece ginger root, peeled and sliced
1 tbsp sherry/rice wine/ginger wine
2 garlic cloves, sliced
soy sauce to taste
sesame oil to taste
coriander leaf/cilantro and chilli (fresh or dried) to taste (both optional)
salt and pepper to taste

This is very much a 'taste as you go' recipe, add spices/sesame oil and the other seasonings to suit your preference.

The stock may be very brown and dirty looking due to the mushrooms and miso! It should taste good though if you've checked your seasonings throughout!

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.