Thursday, April 16, 2009

Chicken Udon noodle soup - a favourite

Food Critic Andrew doesn't like mushrooms so here it is - sans mushroom garnish

So this is a dish I often make, especially as the weather cools down here in the southern hemisphere. It's also a nice "Spring" type soup, because it is so light. For a lighter meal, use 1 chicken stock cube and water instead of the homemade stuff. It's also a wonderful way to use up leftover roast chicken. If we don't have any roast chicken to use up, I'll buy half a roast chicken from the supermarket for the two of us (measure about 100g of shredded cooked chicken per person).

Here it is (for 2 people):

  • 2 packets of 18g instant miso soup paste
  • 1 chicken stock cube (or 250ml homemade stock if you want the soup heartier)
  • approx 200g leftover roast chicken
  • 3.5 cups (ish) water
  • 180g udon noodles (the ready to cook ones)
  • 1 or 2 carrots
  • 1 celery stick
  • shallots to garnish
  • mushroom to garnish
  • Lime juice (I use about half a cup)
  1. Boil the water in a medium saucepan
  2. add miso paste and stock cube
  3. add udon noodles
  4. thinly dice carrots and celery and add. Cook for 3-4 minutes.
  5. add chicken and ensure that the mix boils.
  6. Turn off heat and add lime juice to taste.
  7. Pour into bowls, ensuring ingedients are evenly spread around.
  8. Garnish with shallots and mushroom.
  9. Serve. Add chilli flakes for a bit of a lift if you like - yum!

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