Roasted chicken Asian soup
Servings: 7
Calories: 210kcal
Ingredients
- 1 roasted chicken breast with bone and skin (~400g meat)
- 100 g shimeji mushrooms
- 100 g portobella mushrooms
- 1 chicken stock cube
- 1 red thay paste
- 70 g rice noodles
- 1 peeled carrot
- 1/3 red bell pepper
- 100 g baby spinach
- 100 g white miso paste
- 7 tbsp soy sauce
- 3 l water
- 1 red spring onion
Instructions
- Add a medium pot (4-5l capacity) with the water to boil with the chicken breast cut in half (skin and bones too).
- Add the washed mushrooms (portobella mushrooms can be sliced if you like them that way), the chopped carrot and red bell pepper, the soy sauce and the chicken stock cube.
- Leave the pot to simmer for 25 minutes, then take out the chicken breast with its skin and bones.
- Take the meat out of the bones and re-add it to the pot, along with the red thay paste and the baby spinach.
- Add the rice noodles right after and leave to simmer until the noodles are soft.
- Turn off the heat and set aside for 10 minutes.
- Mix the miso paste in a separate bowl and add gradually some of the soup and mix thoroughly until a homogeneous composition is obtained.
- Pour the miso to the pot and mix together.
- Serve with fresh spring onion slices on top.