The weather is turning, spring is almost sprung so of course I have a cold. The best cure is of course not cough medicine, antibiotics or vaporub, but good old fashioned chicken broth. Just to add a little excitement I have given the recipe a slightly Asian twist by using miso and soba noodles. This recipe is super healthy and very simple so it is not too difficult to make if you are feeling under the weather. Still chicken broth is one of those things that always tastes better if someone else makes it for you.
2 chicken breasts
6 spring onions sliced
100g soba noodles
2 tbsp red miso paste
2 tbsp soya sauce
1. Bring 2 litres of water to the boil in a medium size saucepan and then add the chicken breasts to poach. Cook for around 8 mins or until white and cooked through (test by making a small cut to ensure there is no pink meat left). Remove the chicken breasts and set aside to cool.
2. Add the soba noodles to the boiling water (which is now a light chicken stock) and cook for 6-8 minutes then remove with tongs and rinse in cold water so that the noodles stop cooking.
3. Scoop a cupful of the chicken stock out of the saucepan and mix the miso paste into this cup to enable it to absorb before returning the cup to the saucepan and stirring.
4. Add the soya sauce and stir to combine.
5. Once the chicken breasts are cool enough shred them into bite size pieces and divide between four bowls. Add the noodles to the bowls and then ladle in the chicken stock from the saucepan. Top with the chopped spring onions.