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Chicken, shiitake & ginger noodle soup
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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.
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.
Typical values per serving:
1 of your 5 a day/low in saturated fat