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Japanese chicken noodle soup with tofu croutons
Japanese chicken noodle soup with tofu croutons
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Indulge in flavorful miso Japanese chicken noodle soup topped with crispy tofu croutons.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 5-6cm piece fresh ginger, peeled, cut into matchsticks
  • 4 green shallots, cut diagonally into 2cm slices
  • 2 (about 500g) chicken breasts
  • 1/2 nori sheet, crumbled
  • 125ml (1/2 cup) boiling water
  • 250g firm tofu, cut into 1.25cm cubes
  • 2 tsp sesame oil, plus a few drops, extra
  • 10.60 gm soy sauce
  • 180g soba noodles
  • 115g (1/3 cup) white miso paste
  • 125ml (1/2 cup) warm water
  • 1 bunch gai lan, leaves cut into 4cm pieces, stems separated
  • 200g Swiss brown mushrooms, sliced
  • 1 long fresh red chilli, thinly sliced
  • Sesame seeds, toasted, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 200C (180C fan forced) and line a baking tray with baking paper.
  • In a large saucepan over medium-high heat, bring stock, ginger, and half of the shallot to a boil. Reduce the heat to low, then add the chicken and poach for 15 minutes until just cooked through. Transfer the chicken to a clean board, let it rest for 5 minutes, then thinly slice it diagonally.
  • Place the nori in a heatproof bowl and cover it with boiling water to infuse the flavors. Let it sit and develop the flavors.
  • Combine tofu, sesame oil, and soy sauce in a bowl, gently tossing to coat. Spread mixture on the prepared tray and roast until golden, for about 10-12 minutes.
  • Boil noodles for 3 minutes until tender. Drain and rinse with cold water. Drizzle with oil to prevent sticking. Serve in bowls.
  • In a jug, mix miso with warm water until dissolved. Drain nori, saving the liquid and discarding the nori. Pour the reserved liquid into the soup and gently simmer over low heat. Add gai lan stems and mushrooms, simmer for 2 minutes until tender. Stir in gai lan leaves and miso mixture, cook for an additional minute until just wilted. Remove from heat and gently fold in chicken until warmed through.
  • Spoon into bowls. Add tofu, chili, and the rest of the shallot. Sprinkle sesame seeds on top and serve with lime wedges.

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