Balanced Cosy Chicken Breast Noodle Soup

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs pak choy
• 1pcs carrot
• 300g chicken breast fillet
• 20g miso paste
• 20g Asian-style stock powder
• 150g vermicelli noodles
• 10ml soy sauce
• 5ml honey
• 3ml chilli flakes (optional)

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Crush or thinly slice 2 garlic cloves. Thickly slice the pak choy stems, leaving the leaves whole. Thinly slice the carrot on an angle. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets, then thinly slice.
2. Step 2 — Start soup
   Put the garlic, miso, stock powder and 750ml (3 cups) water in a separate medium saucepan and bring to a simmer, stirring, over medium-high heat.
3. Step 3 — Cook chicken and veggies
   Increase the heat to high. Add the carrot to the stock mixture and cook, stirring occasionally, for 3-4 mins until tender. Reduce the heat to medium-high. Add the chicken and pak choy stems and cook, stirring, for 1-2 mins until the chicken is cooked through. Add the pak choy leaves and cook for 30 secs or until just wilted. Remove the pan from the heat.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Serve up
   Add 2 tsp soy sauce and 1 tsp honey to the soup and stir to combine. Taste, then season with pepper. Divide the noodles and chicken soup among bowls and scatter with ½ tsp chilli flakes, if using. Enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over a handful of coriander or mint leaves for a burst of freshness.

Allergens

Sojabohnen, Gluten, Wheat, Sesamsamen, Sulfit