The last week, we’ve been on a ramen binge so we made a few noodle soup recipes. I love miso soup! It’s clear but gets thick when you stir it. Yum!
Ingredients: Serves 2
For the marinade
2 tsp hoisin sauce
1 tsp fish sauce
mirin Chinese rice wine for cooking
1 chicken breast
750ml chicken stock
1 tbsp red miso paste
3cm piece of ginger root, thinly sliced
2 cloves garlic, sliced
200g soba noodles
2 pack choy, chopped
1 hard-boiled egg, shelled and halved
- In a big flat bowl, combine hoisin sauce, fish sauce and rice wine. Add the chicken breast and toss well. Set aside for an hour; overnight in the fridge is better.
- Chargrill or grill the chicken for 4-5 minutes on each side until cooked. Set aside.
- Place the chicken stock, miso paste, ginger and garlic in a pan and bring to the boil. Add the soba noodles and pak choi and cook for 3 minutes or until the noodles are just cooked.
- Serve soup and noodles in a bowl. Slice the chicken on the diagonal and place on the noodles and broth. Top with half a hard-boiled egg and serve.
We cooked two breasts but used only one. We kept the other for the next day. 🙂
Soba Noodles, not sure if I like the texture. Prefer it on Korean cold soup (but then that’s buckwheat)!
Gives you warm, fuzzy feeling on a cold, winter night.