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Miso Chicken and Noodle Bowl
You only have to stand at a noodle shop counter to see how fast a noodle bowl goes together. Use rice sticks for a gluten-free version.
Prep Time
10 mins
Cook Time
10 mins
Serves
2
Quick & Easy
Dairy Free
Nut Free
Asian
Gluten Free
$$
Healthy
Kids
Dinner
$
Ingredients
2 tbsp miso paste
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp finely grated fresh ginger
1 tbsp soy sauce, or tamari
1/2 orange, finely grated zest of
1 tsp sesame oil
1 tsp dashi powder, or Japanese soup stock powder (optional)
4 cups boiling hot water
200 g boneless skinless chicken, very thinly sliced
2 heads bok choy or other asian greens, sliced
300 g cooked noodles
freshly ground black pepper
2 spring onions, thinly sliced
Method
STEP 1
Place miso paste, oyster sauce, fish sauce, ginger, soy, orange zest, sesame oil, optional dashi or stock powder, and water in a large pot and whisk lightly to dissolve miso.
Add chicken and vegetables, bring to a simmer and cook 3-4 minutes.
Mix in cooked noodles and return to a simmer.
Season with pepper, mix in spring onions and serve.
Best served freshly made but can be chilled up to 24 hours.
VARIATION
To make Miso Salmon and Noodle Bowl, replace chicken with 200g fresh boneless skinless salmon, very thinly sliced and 200g diced firm tofu if desired.
