Chicken, miso and tamarind noodle soup

    Love in a bowl...well I think so! My version of chicken miso isn't taken on any classic Japanese version, it my take on it, using different flavours from around Asia. Instead of using chicken why not have beef instead or pork, or seafood. Also use up any vegetables that you have left over. This recipe is enough for 1 really hungry person or for 2 smaller portions.

    MichelleTownhill

    Yorkshire, England, UK
    1 person made this

    Ingredients
    Serves: 1 

    • oil for frying
    • 2 red bird's eye chillies, finely chopped
    • 1 stick lemongrass, finely chopped
    • 1 thumb-sized piece root ginger, sliced finely
    • 1 garlic clove, finely chopped
    • 440ml boiling water
    • 2 tablespoons miso paste
    • 1 teaspoon tamarind paste
    • 3 mushrooms, quartered
    • 3 baby sweetcorn, chopped
    • 1 good handful mangetout
    • 1 skinless chicken breast fillet, cut into bite sized pieces
    • 1 good handful frozen peas
    • 100g straight-to-wok rice noodles
    • 2 spring onions, sliced

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Drizzle oil into a wok set over medium heat. Add chilli, lemongrass, ginger and garlic; stir occasionally for about 1 minute.
    2. In a bowl, pour the boiling water over the miso and tamarind and whisk well. Set aside.
    3. Add the vegetables except frozen peas into the wok. Stir for 30 seconds to a minute.
    4. Add the miso and tamarind into the wok let is start to bubble.
    5. Add chicken cook and stir for 5 minutes, then add the peas.
    6. Add rice noodles cook for a further 2 minutes. Add a pinch of salt and pepper to taste, and add spring onions. Toss well and serve.

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