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Karen's Fiery Chicken Noodle Soup
With a cracking amount of heat, this warming noodle soup has layers of taste sensations … not for the faint hearted, this proper makes my eyes water but is soooooo good!
Serves: 4
Cooking Time: 30 minutes
Ingredients
- 900ml boiling water
- Miso packet mix
- 2 skinless chicken fillets
- 2 rounded tablespoons of marinade
- Pack of Bare Naked Noodles (300g)
- 4 large chestnut mushrooms
- 4 spring onions cut on the slant
- 4 tablespoons soy sauce
- 2 sliced red chillies
- 2 tablespoons of sweetcorn
- 4 small free range eggs
Method
Place contents of the miso packet mix (3 sachets) into a large measuring jug along with the marinade, add the boiling water to the 900ml mark then pour into a pan, add the whole chicken fillets, bring to the boil then partly cover to let out some of the steam (use tin foil if you haven’t got a lid) & reduce the heat. Simmer gently for 20 minutes until the chicken is fully cooked & tender. Meanwhile, cook the noodles as instructed, drain & set aside.
Bring another pan of water to a slow simmer until needed for the boiled eggs
When the chicken is cooked, place onto a board, rest for a couple of minutes then shred into bite sized pieces using two forks & set aside til needed … increase the water for the eggs & add them setting your timer to 6 minutes now add the soy sauce & mushrooms to the stock.
Divide the noodles between the four bowls & top each with a quarter of the meat & the sweetcorn then using a slotted spoon, remove the mushrooms from the stock & share between the bowls.
Using a ladle, serve out the stock then when the 6 minutes is up, remove the eggs (I use double food gloves for this) peel & cut the eggs in half placing one egg into each bowl.
Garnish with sliced red chillies & serve with prawn crackers or crispy noodles … amazing!
Method
Place contents of the miso packet mix (3 sachets) into a large measuring jug along with the marinade, add the boiling water to the 900ml mark then pour into a pan, add the whole chicken fillets, bring to the boil then partly cover to let out some of the steam (use tin foil if you haven’t got a lid) & reduce the heat. Simmer gently for 20 minutes until the chicken is fully cooked & tender. Meanwhile, cook the noodles as instructed, drain & set aside.
Bring another pan of water to a slow simmer until needed for the boiled eggs
When the chicken is cooked, place onto a board, rest for a couple of minutes then shred into bite sized pieces using two forks & set aside til needed … increase the water for the eggs & add them setting your timer to 6 minutes now add the soy sauce & mushrooms to the stock.
Divide the noodles between the four bowls & top each with a quarter of the meat & the sweetcorn then using a slotted spoon, remove the mushrooms from the stock & share between the bowls.
Using a ladle, serve out the stock then when the 6 minutes is up, remove the eggs (I use double food gloves for this) peel & cut the eggs in half placing one egg into each bowl.
Garnish with sliced red chillies & serve with prawn crackers or crispy noodles … amazing!
Ingredients
- 900ml boiling water
- Miso packet mix
- 2 skinless chicken fillets
- 2 rounded tablespoons of marinade
- Pack of Bare Naked Noodles (300g)
- 4 large chestnut mushrooms
- 4 spring onions cut on the slant
- 4 tablespoons soy sauce
- 2 sliced red chillies
- 2 tablespoons of sweetcorn
- 4 small free range eggs
