Ingredients

The following ingredients have 4 Servings
  • 4 teaspoons white miso ((I like Yutaka))
  • 4 tablespoons soy sauce ((I like Kikkoman All Purpose))
  • 2 litres boiling water
  • 5 g crispy seaweed ((I like Itsu), roughly torn)
  • 4 spring onions (sliced finely)
  • 40 g dried wild mushrooms ((or 250g fresh wild mushrooms))
  • 800 g cooked chicken (sliced or shredded)
  • 250 g wholewheat noodles ((or medium egg noodles))
  • 160 g tenderstem broccoli ((broccolini))
  • 100 g dark green cabbage / spring greens (sliced thickly)
  • 2 pak choi (white part sliced thickly, green part left as whole leaves)

Instruction

  • Mix together the miso and soy sauce to make a smooth paste. Tip the paste into a very large saucepan and add 2 litres of boiling water.
  • Place the saucepan on the hob and bring the broth to the boil.
  • Add the seaweed, dried mushrooms and spring onions. Put a lid on and simmer for 2 minutes.
  • Add the cooked chicken and noodles and gently separate the noodles.
  • Add the broccoli, cabbage and white parts of the pak choi. Stir everything together and simmer with the lid on for 2 minutes, or until the noodles are almost-but-not-quite cooked.
  • Add the green parts of the pak choi on top of everything else, but don’t stir them in, and cook for 1 more minute with the lid on.
  • Serve in bowls or on pasta plates – make sure everyone gets plenty of the broth.
  • Eat straight away while the broth is still hot and before the noodles get a chance to soak all the broth up and go stodgy!