Ingredients

The following ingredients have 5 Servings
  • 1 roasted chicken (meat removed, bones chopped roughly)
  • 4 roasted chicken wings (simply roasted with salt and pepper)
  • 2 onions with skin on (quartered)
  • 2 large carrots (roughly chopped)
  • 6 whole garlic cloves
  • 2 bay leaves
  • 10 fresh thyme sprigs
  • 1 teaspoon whole peppercorns
  • 2 teaspoons salt
  • 2 liters water
  • 1 liter chicken stock
  • 50 ml soy sauce
  • 2 teaspoons miso paste
  • juice of 1 lime
  • 2 tablespoons dry sherry (optional)
  • 2 teaspoons sugar (optional)
  • handful fresh spring onions (sliced)
  • 2 garlic cloves (crushed)
  • 2 teaspoons crushed ginger
  • 200 g shimeji mushrooms
  • roasted chicken breast (sliced)
  • fresh chillies (sliced)
  • fresh coriander
  • noodles (cooked)

Instruction

  • To make the stock, combine all the stock ingredients in a large pot and allow to simmer for 2-3 hours until the stock is golden brown and deep in chicken flavour.
  • Remove 1 liter of the stock and place in a pot with the rest of the broth ingredients. (Freeze the rest of the stock for soups/stews.)
  • Gently heat the broth and allow to simmer ever so slightly for 15 minutes.
  • When you are ready to serve, place the noodles, chicken, chillies and coriander in bowls then top with the broth.
  • Serve immediately