Asian Inspired Noodle Soup
I love Asian food. I really hope I can visit Thailand, Vietnam and all those other wonderful places one day to try all the food they have to offer. Rice, noodles, chillies and lots of fresh greens my idea of heaven.
Until that happy time I will attempt to make tasty Asian inspired meals and a new product I’ve been using a lot is Miso Paste. As well as being used for tradition miso soup it works very well as a base for noodle soup dishes. You can find it in Sainsbury’s for about £3 a jar.
I love noodle soups with lots of fresh greens, onions, chillies, tomatoes etc.
The basic noodle soup is delicious but adding all the greens makes it delicious and also personal.
Sometimes I keep it meat free but other times I add chicken pieces cooked in a sweet chilli sauce to make them slightly sticky against the wet soup and noodles.
Soup is served and looks great but tastes better.
– 2 tablespoons of miso paste
– 1 vegetable stock cube
– 2 litres of hot water
– 300g fine egg noodles
– 4 tablespoons of sweet chilli sauce
– 3 chicken breasts cut into strips
– Bag of watercress, rocket, spinach mix
– 1 pepper
– 1 red onion
– handful of baby tomatoes
– 1 red chilli
– Half a cucumber
– To make the noodle soup start with the stock.
– Dissolve the paste and stock cube in the water in a large saucepan over a low heat until it’s all mixed in.
– If you are adding chicken to the dinner cook it now. Pop the chicken in a frying pan and add the chilli sauce and cook on a medium heat.
– When the chicken is cooked, add the noodles to the stock and cook to the instructions on the pack.
– Chop up all the greens, veg and put on a platter to serve.
– When the noddles are ready serve the noodle soup and allow the happy eaters to add the chicken and all the vegetables to their taste.
Slurp and enjoy x