A hearty moreish noodle soup that is packed with goodness. In just over half an hour you’ve got a warming meal, loaded with goodness and veggies, that everyone will enjoy. Perfect for a quick mid-week supper.
Simple but big on flavour. This is perfect for when you crave something comforting, yet light and wholesome. It also contains ginger and garlic which are great for fighting off colds.
There’s a bit of a list of ingredients, but really this is a case of raiding the fridge for what veggies you’ve got, so don’t sweat if you haven’t got everything!
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Speedy Oriental Chicken Noodle Soup
- 500 g Chicken fillets (Diced into large cubes, or use chicken thighs)
- 1 packet Instant rice noodle nests (wholemeal preferred)
- 2 tbsp Miso paste
- 850 ml Boiling water
- 1.5 thumbnail Fresh ginger (Finely grated)
- 2 cloves Garlic (Peeled and finely chopped)
- 1 tbsp Honey (Runny)
- 1 tbsp Soya sauce (Use a coconut amino sauce for gluten-free)
- 2 sprigs Fresh thyme (Just the leaves)
- 1 tsp Ground turmeric
- 1 stick Lemongrass
- 1 Lemon (Juice and zest)
- 2 Spring onions (Finely sliced)
- 1 stick Celery (Finely diced)
- 1 Carrot (Peeled and chopped into batons)
- 1 Red pepper (Sliced)
- 100 g Wild mushrooms (Optional)
- 100 g Brocolli (Broken into small florets)
- 1 Courgette (Chopped into batons)
- 2 Leaves Cavolo nero (De stalked and sliced. Can use Kale)
- 20 g Petits pois (Defrosted)
- 20 g Sweetcorn (Defrosted)
- Olive oil
- Check the instructions for your instant noodles, and prepare accordingly.
- In a frying pan, heat up a splash of olive oil and fry your spring onions and celery until softened but not browned. This should only take a few minutes. Then remove from the heat and set aside.
- In a large saucepan, mix the miso paste with the boiling water until combined. Then add the ginger, garlic, honey, soya sauce, thyme, turmeric and lemon juice and zest.
- Bring to the boil, then reduce the heat to a simmer. Add the softened spring onions and celery along with the carrot, red pepper, mushrooms (if using) and the chicken and boil gently. Check after 8 – 10 minutes, cutting a piece of the chicken to see if it is cooked through.
- When everything is nearly cooked, add into the pan your broccoli, courgette, cavolo nero, petits pois and sweetcorn for the final few minutes.
- Add the noodles to the saucepan for the last couple of minutes. How ou do this will depend on the instructions for the noodles, as you don’t want them stewing too long in hot water. Then season with salt and pepper.
- Serve in warm bowls, spooning out the chicken, vegetables and noodles, then pouring the miso soup over it.
- For a vegetarian version, replace the chicken with tofu and cook the same way.
- For a vegan version, also swap out the honey for maple syrup or coconut sugar.
- Add some chopped chilli if you want to add a bit of spice!