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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

Dairy Free

Nut Free

Quick & Easy

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.

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