Japanese Noodle Soup

This is a miso based soup. Miso paste comes in different varieties, white, red, green etc and are a matter of taste. White miso is the mildest. Once open miso paste can be kept in the fridge for several months. This recipe gives you are very fast and simple way to make this basic soup. But you could make seafood versions, vegetable only version, or even add boiled eggs. Very versatile and fast and extremely heathy.

1-2 tsps Japanese Seven Spice (non organic)
1 litres chicken stock,
2 tbsps miso paste
225 g boneless, skinless chicken breasts - thinly sliced
2 cm piece ginger, bruised with a rolling pin, but still in one piece

225 g udon noodles, or soba noodles
2 tbsp mirin or sherry (optional)
Japanese soy sauce – to taste
225g mangetout (pois gourmand), halved
2 carrots thinly sliced
A handful of mushrooms, any will do
2 spring onions sliced

In a large deep pan bring the stock to a boil reduce the heat and add the bruised ginger, mirin, and chicken, simmer until the chicken is almost done, this will take just 5mins or so, add the carrots, mushrooms and then the mangetout. Remember the vegetables should retain some crunch. Cook your noodles accordingly to the packet instructions and add the drained noodles to soup.

Put the miso paste in a bowl, take a few large spoonfuls of the hot broth from the pan and add to the miso. Whisk into the miso until you have a smooth liquid. Add the miso liquid to the pan and stir. Do not allow the soup to boil, as the miso can become grainy. Add the spring onions and remove from the heat. Check the seasoning adding some soy sauce if necessary and sprinkle with Japanese seven spice. Serve immediately.

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