Asian Chicken Noodle Soup
TM5 TM6

Asian Chicken Noodle Soup

3.9 (19 ratings)

Ingredients

Chicken

  • 1 uncooked, whole chicken (1.2-1.4 kg)
  • 1 lemon, halved
  • 1 brown onion (approx.150 g), quartered
  • 3 garlic cloves
  • 2 cm fresh root ginger, peeled
  • 3 spring onions, trimmed and quartered
  • 3 sprigs fresh coriander, stems and leaves
  • 2 Tbsp miso
  • 2 Tbsp soy sauce
  • 1 Tbsp mirin

Broth

  • 1 onion halved, (approx. 150 g)
  • 1 - 2 fresh red chillies, deseeded if preferred
  • 3 - 4 dried shiitake mushrooms, sliced
  • 1 tsp sesame oil
  • 1 Tbsp chicken stock paste (see tips)
  • 1550 g water
  • 4 large eggs, washed
  • 400 g udon noodles, rinsed and separated
  • 120 g carrots (approx. 1-2 carrots), halved lengthways and cut into slices (1 cm)
  • 100 - 150 g tinned baby corn, drained and cut into halves
  • 150 - 200 g tenderstem broccoli, trimmed and cut in pieces (4-5 cm)
  • 1 - 2 tsp fine sea salt, to taste
  • 1 - 2 spring onions, trimmed and thinly sliced
  • 2 - 3 sprigs fresh coriander, leaves only
  • 1 Tbsp crispy, fried shallots, for garnishing
  • nori seaweed, cut into thin strips, for garnishing (optional)

Nutrition
per 1 portion
Calories
3880 kJ / 923 kcal
Protein
86.3 g
Carbohydrates
38.1 g
Fat
45.5 g
Fiber
9.6 g

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