chicken and broccoli miso noodle soup
- 3 litres water
- 3 teaspoons dashi powder+
- ¼ cup (55g) white miso paste
- 5cm piece ginger, peeled and sliced
- 2 tablespoons soy sauce
- 200g dried egg noodles
- 400g broccoli florets
- 4 baby bok choy, halved
- 1 teaspoon sesame oil
- 500g chicken mince
- 2 cloves garlic, crushed
- 1 long green chilli, thinly sliced
- micro (baby) chives and micro (baby) purple shiso leaves, to serve
- Place the water in a large saucepan over medium heat and bring to the boil. Add the dashi, miso, ginger and half the soy sauce and cook for 10 minutes or until fragrant. Add the noodles and cook for 4 minutes or until almost cooked. Add the broccoli and bok choy and cook for a further 2 minutes or until the broccoli and noodles are just tender.
- While the soup is cooking, heat the sesame oil in a large non-stick frying pan over high heat. Add the chicken and garlic, and cook, breaking up any lumps with a wooden spoon, for 4–5 minutes or until golden brown. Add the remaining soy sauce and stir to combine. Divide the chicken mixture between bowls and top with the noodles and soup. Sprinkle with the chilli, chives and purple shiso leaves to serve. Serves 4–6.
+ Dashi powder is a Japanese powdered soup stock. It’s available in the Asian aisle of supermarkets and in Asian grocers.
Photography: Ben Dearnley
© DONNA HAY GROUP
