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Chicken miso and noodle soup

Chicken miso and noodle soup

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Heart friendly
Course: Main
Favourite flavours: Soup

This recipe is far from a standard chicken soup. Cooked with fresh chicken breasts, udon noodles and miso paste, this recipe introduces subtle Asian flavours and is a delicious snack or meal.
INGREDIENTS

6 cups chicken stock or water
2 small chicken breast fillets
1 teaspoon dashi granules
2 tablespoons miso paste
500g udon noodles
1 baby bok choy, leaves separated and finely sliced
METHOD

Place chicken stock or water into a large saucepan and bring to the simmer. Add chicken and poach gently for 5 to 8 minutes or until just firm but not cooked through. Remove with a slotted spoon and allow to cool before shredding into bite-sized pieces

Spoon out ½ cup of stock/water and mix with dashi, miso and soy to form a smooth paste; return to pan and simmer gently for 10 minutes.

Add the noodles, bok choy and shredded chicken and cook a further 5 minutes or until chicken is cooked and soup is hot.

Ladle into large bowls and serve.

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