OODLES OF NOODLES
WONDERFUL JAPANESE FLAVOURS OFFER A TASTE SENSATION TO THIS CHICKEN AND TOFU SOUP
Savour every spoonful of this miso-infused Japanese chicken noodle soup with tofu croutons.
JAPANESE CHICKEN NOODLE SOUP WITH TOFU CROUTONS Serves 4 INGREDIENTS
1L (4 cups) chicken liquid stock 5-6cm piece fresh ginger, peeled, cut into matchsticks
4 green shallots, cut diagonally into 2cm slices
2 (about 500g) chicken breasts
1⁄2 nori sheet, crumbled
125ml (1⁄2 cup) boiling water
250g firm tofu, cut into 1.25cm cubes
2 tsp sesame oil, plus a few drops, extra 2 tsp soy sauce
180g soba noodles
115g (1⁄3 cup) white miso paste
125ml (1⁄2 cup) warm water
1 bunch gai lan, leaves cut into 4cm pieces, stems separated
200g swiss brown mushrooms, sliced
1 long fresh red chilli, thinly sliced Sesame seeds, toasted, to serve
Lime wedges, to serve
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
Place stock, ginger and half the shallot in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Add chicken and poach for 15 minutes or until just cooked through. Transfer chicken to a clean board. Set aside for 5 minutes, to rest. Thinly slice chicken diagonally.
Meanwhile, place nori in a heatproof bowl. Pour over the boiling water and set aside to develop the flavours.
Place the tofu, sesame oil and soy sauce in a bowl and gently toss to combine. Spread over the prepared tray and roast for 10-12 minutes or until golden.
Cook noodles in a saucepan of boiling water for 3 minutes or until just tender. Drain. Refresh under cold running water. Drizzle with extra oil, to stop sticking. Divide among bowls.
Combine miso and warm water in a jug. Stir to dissolve. Drain nori, reserving liquid. Discard nori. Add reserved liquid to soup.
Bring soup to a gentle simmer over low heat. Add gai lan stems and mushroom. Simmer for 2 minutes or until just tender. Add gai lan leaves and miso mixture. Cook, stirring, for 1 minute or until just wilted (do not boil). Remove from heat. Stir in chicken until just warmed through.
Ladle among bowls. Top with tofu, chilli and remaining shallot. Sprinkle with sesame seeds and serve with lime wedges.