To save your weeknight dinner drama (because we all know that take-out menu is staring at you from it’s prominent fridge magnet), Donna Hay has shared her chicken and broccoli miso noodle soup for you to try.
Combining delicious egg noodles, white miso paste, with chicken mince and green vegetables, this warming noodle soup is the perfect balance of sweet and salty. Not to mention, the added benefits of ginger will help keep the sniffles away in the cooler months.
YOU WILL NEED:
3 litres water
3 teaspoons dashi powder+
¼ cup (55g) white miso paste
5cm piece ginger, peeled and sliced
2 tablespoons soy sauce
200g dried egg noodles
400g broccoli florets
4 baby bok choy, halved
1 teaspoon sesame oil
500g chicken mince
2 cloves garlic, crushed
1 long green chilli, thinly sliced
micro (baby) chives and micro (baby) purple shiso leaves, to serve
Place the water in a large saucepan over medium heat and bring to the boil. Add the dashi, miso, ginger and half the soy sauce and cook for 10 minutes or until fragrant. Add the noodles and cook for 4 minutes or until almost cooked. Add the broccoli and bok choy and cook for a further 2 minutes or until the broccoli and noodles are just tender.
While the soup is cooking, heat the sesame oil in a large non-stick frying pan over high heat. Add the chicken and garlic, and cook, breaking up any lumps with a wooden spoon, for 4–5 minutes or until golden brown. Add the remaining soy sauce and stir to combine. Divide the chicken mixture between bowls and top with the noodles and soup. Sprinkle with the chilli, chives and purple shiso leaves to serve. Serves 4–6.
+ Dashi powder is a Japanese powdered soup stock. It’s available in the Asian aisle of supermarkets and in Asian grocers.
Expect recipes bursting with creamy polenta, spicy chorizo and in-season winter veg, as well as feel-good green soups, and, of course, inspiring desserts.