zoom Chicken, shiitake & ginger noodle soup

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    Chicken, shiitake & ginger noodle soup

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    Chicken, shiitake & ginger noodle soup


    4 tsp vegetable oil
    25g ginger, finely grated
    2 cloves garlic, finely grated
    1.5L Cooks’ Ingredients Chicken Stock
    2 tbsp reduced-salt soy sauce
    2 tbsp Shaoxing rice wine
    2 tsp clear honey
    2 star anise
    300g shiitake mushrooms, trimmed and sliced
    200g frozen edamame beans
    300g cooked chicken, shredded
    2 x 275g packs ready cooked rice noodles


    1. Heat 2 tsp oil in a large saucepan over a medium heat, add the grated ginger and garlic, then fry for 1-2 minutes, until fragrant. Add the stock, soy sauce, rice wine, honey and star anise, bring to the boil, then simmer for 8 minutes. Pass through a fine sieve into a jug or mixing bowl and set aside (discard the aromatics left in the sieve).

    2. Return the pan to a high heat with the remaining 2 tsp oil. Add the mushrooms and fry for 2-3 minutes, until turning golden. Add the strained broth, edamame beans and chicken. Simmer for 2-3 minutes until piping hot throughout.

    3. Heat the noodles according to pack instructions and divide between large soup bowls. Ladle over the broth, vegetables and chicken and serve immediately.

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    Cook’s tip This is a great recipe for using up leftover roast chicken, though you could also swap it for leftover roast beef, cubes of tofu or cooked king prawns, if preferred. 


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    5 stars