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Miso chicken noodle soup recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cozy up with quick miso chicken noodle soup made in the Thermomix. Ready in 45 minutes!
Ingredients:
  • 200g dried noodles of choice (see notes)
  • 20g fresh ginger
  • 1000g Chicken Style Liquid Stock
  • 50g shiro (white) miso paste
  • 40g tamari
  • 500g chicken tenderloins, cut into halves
  • 200-300g savoy cabbage leaves, cut into thin slices
  • 1 bunch Asian greens of choice, cut into pieces (2 cm)
  • 8 fresh shiitake mushrooms, finely sliced
  • 100g fresh enoki mushrooms
  • Toasted sesame seeds, for sprinkling
  • 3 spring onions, trimmed and cut into thin slices
Instructions:
  • Cook the noodles according to the package directions.
  • Add ginger to mixing bowl and finely chop for 3 seconds on speed 7.
  • Combine the stock, miso, and tamari in a pot and simmer for 10 minutes over medium heat.
  • Gently poach the chicken in the soup for 8-10 minutes at 90°C until fully cooked. Remove the chicken with a slotted spoon and place it in a thermal serving bowl to keep warm. Keep the soup in the mixing bowl.
  • - Place the Varoma into position and layer the cabbage and greens inside. - Seal the Varoma lid and steam for 5-8 minutes at Varoma temperature on speed 2 until just cooked. - While the vegetables are cooking, shred the chicken and portion the noodles into 4 serving bowls. - Once the cabbage and greens are done, evenly divide them among the serving bowls with the noodles and chicken.
  • Cook mushrooms for 2 minutes at 100°C on low speed. Serve the soup and mushrooms into individual bowls. Garnish with spring onions and sprinkle with toasted sesame seeds.

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