Donna Hay’s Chicken and Broccoli Miso Noodle Soup
3 litres water
3 teaspoons dashi powder+
¼ cup (55g) white miso paste
5cm piece ginger, peeled and sliced
2 tablespoons soy sauce
200g dried egg noodles
400g broccoli florets
4 baby bok choy, halved
1 teaspoon sesame oil
500g chicken mince
2 cloves garlic, crushed
1 long green chilli, thinly sliced
micro (baby) chives and micro (baby) purple shiso leaves, to serve
Place the water in a large saucepan over medium heat and bring to the boil. Add the dashi, miso, ginger and half the soy sauce and cook for 10 minutes or until fragrant.
Add the noodles and cook for 4 minutes or until almost cooked. Add the broccoli and bok choy and cook for a further 2 minutes or until the broccoli and noodles are just tender.
While the soup is cooking, heat the sesame oil in a large non-stick frying pan over high heat. Add the chicken and garlic, and cook, breaking up any lumps with a wooden spoon, for 4–5 minutes or until golden brown. Add the remaining soy sauce and stir to combine. Divide the chicken mixture between bowls and top with the noodles and soup.
Sprinkle with the chilli, chives and purple shiso leaves to serve.
+ Dashi powder is a Japanese powdered soup stock. It’s available in the Asian aisle of supermarkets and in Asian grocers.
This recipe is from Donna’s latest Winter issue – loving!
Chilly winter days are the perfect excuse to stay in and enjoy a few blissful hours of cooking. Spend time in the kitchen with our new ideas using creamy polenta, spicy chorizo and in-season winter veg. Our feel-good green soups are a warming pick-me-up on cooler nights, and, of course, our inspiring desserts are the sweetest way to winter comfort
The issue in on sale now online, in newsagents and supermarkets
You can also follow them here @donnahaymagazine
A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
+ stay tuned, we have more recipes to share : )
+ CLICK HERE for more of Donna’s recipes on bellaMUMMA