Asian chicken noodle soup
TM6 TM5 TM31

Asian chicken noodle soup

3.9 (15 ratings)

Ingredients

Chicken

  • 1 whole uncooked chicken (1.2-1.4 kg)
  • 1 lemon, cut into halves
  • 1 brown onion (approx.150 g), cut into quarters
  • 3 garlic cloves
  • 2 cm piece fresh ginger, peeled
  • 3 spring onions/shallots, trimmed and cut into quarters
  • 3 sprigs fresh coriander, roots, stems and leaves
  • 2 tbsp miso paste
  • 2 tbsp soy sauce
  • 1 tbsp mirin

Broth

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

Nutrition
per 1 portion
Calories
3880 kJ / 923.8 kcal
Protein
86.3 g
Carbohydrates
38.1 g
Fat
45.5 g
Saturated Fat
14 g
Fibre
9.6 g
Sodium
3188.3 mg

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