Asian Chicken Noodle Soup
TM5 TM6

Asian Chicken Noodle Soup

4.7 (16 ratings)

Ingredients

Chicken and Marinade

  • 16 oz chicken thighs, boneless and skinless
  • 3 garlic cloves
  • ¾ in. fresh ginger, peeled (approx. 0.5 oz)
  • 3 green onions, trimmed and quartered (approx. 2 oz)
  • 3 sprigs cilantro, stems and leaves
  • 2 tbsp miso
  • 2 tbsp soy sauce
  • 1 tbsp mirin

Broth

  • 1 - 2 fresh chilies (e.g. serrano), sliced (optional)
  • 3 - 4 shiitake mushroom, dried, sliced
  • 1 tsp sesame oil
  • 1 tbsp chicken stock paste (see Tip)
  • 55 oz water
  • 4 eggs, washed
  • 4 oz carrot, halved lengthways and sliced (½ in.) (approx. 1-2 carrots)
  • 3 ½ - 5 ½ oz baby corn, canned, drained and halved
  • 5 ½ - 7 oz broccolini (approx. 1 bunch) trimmed and cut into pieces (1½-2 in.)
  • 14 oz dried udon noodles
    or 14 oz dried ramen noodles
  • 1 - 2 tsp salt, to taste
  • 1 - 2 green onions, trimmed and cut into thin slices, to garnish
  • 2 - 3 sprigs cilantro, leaves only, torn, to garnish
  • 1 tbsp ready-made fried onions, to garnish (optional)
  • 1 nori sheet, cut into thin strips, to garnish (optional)

Nutrition
per 1 portion
Calories
2887 kJ / 690 kcal
Protein
44 g
Carbohydrates
95 g
Fat
15 g
Fiber
9 g

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