Asian chicken noodle soup

Asian chicken noodle soup

4.2 35 ratings
Prep. 30min
Total 1 h 35min
4 portions

Ingredients

Chicken
  • whole uncooked chicken (1.2-1.4 kg)
    1
  • lemon cut into halves
    1
  • brown onion (approx.150 g), cut into quarters
    1
  • garlic cloves
    3
  • piece fresh ginger peeled
    2 cm
  • spring onions/shallots trimmed and cut into quarters
    3
  • fresh coriander roots, stems and leaves
    3 sprigs
  • miso paste
    2 tbsp
  • soy sauce
    2 tbsp
  • mirin
    1 tbsp
Broth
  • brown onion (approx. 150 g), cut into halves
    1
  • long red chillies deseeded if preferred
    1 - 2
  • dried shiitake mushrooms sliced
    3 - 4
  • sesame oil
    1 tsp
  • Chicken stock paste (see Tips)
    1 tbsp
  • water
    1550 g
  • whole eggs washed
    4
  • udon noodles rinsed and separated
    400 g
  • carrot (approx. 1-2 carrots), cut into halves lengthways and cut into slices (1 cm)
    120 g
  • canned baby corn drained and cut into halves
    100 - 150 g
  • broccolini (approx. 1 bunch), trimmed and cut into pieces (4-5 cm)
    150 - 200 g
  • sea salt to taste
    1 - 2 tsp
  • spring onions/shallots trimmed and cut into thin slices, for garnishing
    1 - 2
  • fresh coriander leaves only, torn, for garnishing
    2 - 3 sprigs
  • fried shallots for garnishing
    1 tbsp
  • nori sheet (optional) cut into thin strips, for garnishing
    1

Nutrition per 1 portion

Calories 923.8 kcal / 3880 kJ
Protein 86.3 g
Fat 45.5 g
Carbohydrates 38.1 g
Fibre 9.6 g
Saturated Fat 14 g
Sodium 3188.3 mg

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