Poached Chicken, Shitake And Soba Noodle Soup
This flu-fighting soba noodle soup will give you maximum protection against the bugs before they can really take hold. It’s made with shitake mushrooms, which contain lentinan – an active compound capable of fighting various infections. Protein-rich chicken also tames the tummy rumbles and contains vitamins A and magnesium, known to build a strong immune system and fight off viruses.
270g pack instant noodles (ramen, soba, udon or rice)
2 chicken breast fillets, sliced in half (makes 4 small pieces)
2 tbsp sesame oil
2 cloves garlic, crushed
2 tbsp grated ginger
2 L reduced salt chicken stock or broth (hot)
2 cups of water
2 cups dried shiitake mushrooms
1 tbsp miso paste
3 cups snow peas
2 long red chillis (optional)
Coriander to garnish
Juice of 1 lime to taste
1. Prepare the mushrooms as per packet instructions. Once soaked. Slice mushrooms thinly and set aside.
2. Bring a large saucepan of water to a boil over high heat. Add the noodles and cook (soak) until just tender, about 4 minutes – or depending on packet instructions. Drain and set aside.
3. Heat a large deep frying saucepan on high heat, add oil, garlic, ginger and miso and cook, stirring for 1-2 minutes. Add the stock, water and sliced mushrooms. Cover with a lid and bring to the boil and cook for 8-10 minutes. Add the chicken and cook until the chicken is just opaque throughout, about 8 minutes.
4. Remove the chicken and set aside on a plate (until cool enough to slice).
5. Add the show peas to pan of liquid and cook for 2 minutes. Once snow peas are tender, but still crisp. Turn off the heat.
6. Divide the noodles, sliced chicken and soup mixture between bowls and top with coriander and chilli to serve.