Miso Soup with Chicken and Udon Noodles Recipes

Ingredients :

8 dried shiitake mushrooms

600g chicken breast fillets, cut into 1.5cm thick strips

60g white miso paste

2 tsp dashi granules

1 tbsp wakame flakes or other seaweed

300g baby bok choy, halved lengthways

400g fresh Udon noodles

150g silken firm tofu, cut into 1cm cubes

3 spring onions, sliced diagonally

1. Soak the mushrooms in 250ml boiling water for 20 minutes.
2. Drain, reserving the liquid; discard the stalks and thinly slice the caps.
3. Pour 2 liters water into a saucepan and bring to the boil, then reduce the heat and simmer.
4. Add the chicken and cook for 2-3 minutes, or until almost cooked through.
5. Add the mushrooms and cook for 1 minute, then add the miso paste, dashi granules, wakame and reserved mushroom liquid.
6. Stir to dissolve the dashi and miso paste.
7. Do not boil.
8. Add the bok choy halves and simmer for 1 minute, or until beginning to wilt, then add the noodles and simmer for a further 2 minutes.
9. Gently stir in the tofu and ladle the hot soup into large serving bowls.
10. Garnish with the sliced spring onion.

Wakame is a curly leafed, brown algae with a mild vegetable taste and a soft texture. It can be used in salads or can be boiled and served up like a vegetable. Use a small amount as it swells by about ten times after being cooked.

Ready to eat in 30 minutes

Serves 4 - 6

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