Miso chicken noodle soup recipe

Step 1

Prepare noodles as per packet instructions.

Step 2

Place ginger into mixing bowl and chop 3 sec/speed 7.

Step 3

Add stock, miso and tamari and heat 10 min/100C/speed 1.

Step 4

Add the chicken and gently poach 8-10 min/90C or until cooked. Using a slotted spoon remove the chicken from the soup and place in a thermal serving bowl (ThermoServer®) and cover to keep warm. Leave soup in the mixing bowl.

Step 5

Place Varoma into position and weigh cabbage into it, then add the greens. Secure Varoma lid and cook 5-8 min/Varoma/speed 2 or until just cooked. Meanwhile, shred the reserved chicken and divide the noodles between 4 serving bowls, then top with the shredded chicken. Remove the Varoma and divide cooked cabbage and greens between the serving bowls.

Step 6

Add mushrooms and cook 2 min/100C/speed Divide soup and mushrooms between the serving bowls. Top with spring onions/shallots and sprinkle with toasted sesame seeds.