As the season turns and winter bugs lurk around the corner, chicken noodle soup is the first thing you’ll want to make when you have a fresh batch of chicken stock
This warming noodle soup is like a hug in a bowl. Umami from the mushrooms and tamari, warmth from the garlic and ginger, but still fresh thanks to the coriander and rice vinegar. Don’t skip the jammy sesame egg!
Serves 2
2 eggs
1 tsp sesame seeds
80g frozen edamame
50g shiitake mushrooms, sliced
1 tbsp sesame oil
2 garlic cloves, crushed
1 inch fresh ginger, peeled and grated
½ fresh red chilli, deseeded and finely chopped (or chilli flakes)
1ltr chicken stock
Splash tamari
Splash brown rice vinegar
Splash fish sauce
200g brown rice udon noodles
200g cooked shredded chicken
2 spring onions, finely sliced
Small handful coriander, chopped
1 Boil the eggs (6 mins for a jammy yolk). Then cool, peel, halve and sprinkle with sesame seeds. Set aside.
2 Place the frozen edamame in a bowl and pour over boiling water to thaw whilst you make the soup.
3 Heat a large pan over a low-medium heat and gently fry the mushrooms in a little olive oil for around 8 mins until golden. Remove and set aside. In the same pan, add the sesame oil, garlic, ginger and chilli and fry for 1 min or so, making sure it doesn’t catch.
4 Pour in the chicken stock and bring to the boil. As soon as it starts to bubble, turn down to a gentle simmer and add in a splash each of the tamari, rice vinegar and fish sauce, then give it a taste to see if you need to add any more. Add in the noodles and cook for the time specified on the packet.
5 In the final 5 mins, add in the shredded chicken to heat through.
6 To serve, carefully divide the noodle soup between two large bowls and top with the mushrooms, spring onions, edamame, coriander and your sesame egg.
Cook’s note: If you don’t have tamari you can use dark soy sauce instead.
This recipe is just one of the ideas featured in our ‘A Good Life’ pages in our October issue. Each season, Michelle Tansley (@myderbyshirelife) shows us what she’s growing in her cottage garden, harvesting from her veg patch and cooking in her kitchen. This month she is also sharing recipes for a simple chicken stock, butternut squash and blue cheese pearl barley risotto, warm spiced apple juice and apple & blackberry crumble with fig leaf custard.
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