It’s amazing how quickly the nights are drawing in now and I heard on the radio that we’re at the end of the warm weather so salads are not an option – our healthy meals need to be warming and most importantly – filling! Cue soup season!
I was recently sent some Yutaka Organic Miso Paste. If you’ve not tried it before, miso is a mix of fermented soybeans, rice, water and salt. Sounds unusual? Try it, its great! I was keen to try this paste as soon as it arrived so I spent some time looking through my cookbooks and online and came up with a nice chicken miso soup recipe which is a combination of all I’ve seen. I know that it’s not an authentic Japanese recipe but I went with flavours I enjoy to come up with something tasty and easy to make.
Serves 2, Ingredients:
- 2 chicken breasts
- 2-3 sliced chestnut mushrooms
- 1 large tbsp Yutaka Organic Miso Paste
- 2 nests of noodles (eg the straight to wok ones)
- 1 large carrot cut into julienne strips
- 4 spring onions sliced
- Thumb sized piece of fresh ginger finely diced
- Small handful of fresh coriander
- 1 tsp chopped lemongrass (I use the ‘lazy’ variety)
- 1 chilli finely sliced
- 500ml chicken stock
- Shredded savoy cabbage (as much or as little as you want)
- Soy sauce to season
Method:
- Cook your chicken – you can poach or oven cook and then cut/ shred. Alternatively, you could use pre-cooked.
- Put the stock in a large saucepan and bring to a rolling boil. Add the miso paste and stir thoroughly into the stock.
- Once the stock & miso are simmering, add the vegetables, chilli, lemongrass and ginger. 1 minute later, add the noodles. Simmer gently for 5 minutes.
- Stir in the chicken and add soy sauce if you think it needs it.
- In the traditional way, add half the spring onions to the bottom of each bowl, top with the noodle soup and then sprinkle the rest on top, along with the fresh coriander.
I am a big fan of Asian food and this soup was a real winner. The noodles help keep you full and the miso adds a depth of flavour which is really yummy. Miso is also really good for you – full of antioxidants, minerals and vitamins, plus its supposed to help boost digestion (perfect after 12 days of all-inclusive pigging out). The Yutaka Organic Miso Paste is the best one I’ve tried and it’s no surprise that they’ve won a Great Taste Award.
Oh that holiday sounds like pure bliss. Happy times! Love miso but never make it. Your chicken soup looks fab, filling and warming. Perfection.
This sounds seriously yummy. I love making a mug of miso soup with just the paste and hot water in a mug as an alternative to a cuppa soup – it's a real winter warmer!
Thanks Dom, the holiday was fabulous, can't believe we've been home almost a week already! I love miso, it's fast becoming a favourite store cupboard ingredient.
Ooh I like that idea – kind of like a veggie bovril? Will have to try it 🙂