Japanese chicken miso soup
Miso: White miso or shiro miso is a nutrient-rich paste made from fermented soy beans. It’s available from the Asian section of major supermarkets. Miso paste should not be boiled to avoid changing its flavour and texture.
Ingredients
• 1 litre (4 cups) chicken stock
• 500g chicken breast fillets
• 20g piece fresh ginger, peeled, cut into matchsticks
• 180g soba noodles
• 1 litre (4 cups) water
• 1 bunch broccolini (225g), trimmed, cut diagonally into 3cm pieces
• 150g cup mushrooms, thinly sliced
• ¼ cup white miso paste
• 2 green spring onions, thinly sliced diagonally
Method
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Place stock, chicken fillets and ginger in a large saucepan. Bring to the boil. Simmer for about 10 to 15 minutes, or until chicken is cooked. Remove chicken from pan. Cool slightly.
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Prepare noodles according to packet directions. Drain. Set aside.
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Add water, broccolini and mushrooms to stock in pan. Bring to the boil. Simmer for about 2 minutes, or until broccolini is just tender. Remove pan from heat.
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Meanwhile, thinly shred the chicken.
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Pour 1 cup of the soup into a heatproof jug. Stir in the miso paste until smooth. Return to soup and stir until combined.
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To serve, divide noodles and chicken evenly among serving bowls. Spoon over the hot soup and top with spring onions.
