CHILLY NIGHT COMFORTERS

Shake off the new-season chills with these delicious recipes

Miso Chicken Noodle Soup

SERVES 4 PREPARATION & COOKING 40 MINUTES (PLUS COOLING)

2 corn cobs, trimmed 2 litres boiling water 400g chicken breast fillets ½ cup frozen shelled

edamame, thawed 2 teaspoons sesame oil 450g kelp noodles 1 bunch baby bok choy,

shredded ½ cup coriander leaves,

coarsely chopped 4 spring onions, thinly sliced 2 long red chillies, thinly sliced

1 / cup dried seaweed 3

2 tablespoons reduced-salt

soy sauce 4 dried shiitake mushrooms, finely grated 1 / cup dried bonito flakes 3 2 tablespoons fresh ginger,

finely grated 1 tablespoon dashi miso paste 2 teaspoons shichimi togarashi (Japanese seven spice)

Bring a large saucepan of water to the boil. Cook corn

for 6 minutes or until tender. Remove and cool.

2. Boil water. Add chicken and reduce to low. Cook, covered, for 12 minutes or until cooked. Put chicken on a plate to cool completely. Shred to bite-sized pieces.

3. Blanch edamame in same pan of boiling water for 1 minute. Drain and cool.

4. Cut kernels from corn cobs. Place in a bowl and add oil, mixing until kernels separate.

5. Rinse noodles in cold water r to separate. Divide in four large bowls. Top noodles with chicken, corn, edamame, bok choy, coriander, spring onion and chilli.

6. Add quarter each of seaweed, soy sauce, shiitake, bonito, ginger, miso and togarashi to each bowl.

7. Just before serving, add 2 cups boiling water to each bowl. Cover. Set aside for 1 minute to heat through.