Shiitake, chicken and miso noodle soup
Prep time: 20 minsTotal time: 
Shiitake, chicken and miso noodle soup
'Shiitake mushrooms keep their shape when cooked, so they’re especially suited to Asian-style soups such as this one. I love their meaty texture in this comforting bowl, which feels both nourishing and satisfying'
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 tbsp sesame oil
- 4 spring onions, finely sliced
- 2.5cm piece fresh ginger, peeled and grated
- 2 tsp white miso paste
- 1 x 320g pack chicken breasts, cut into 2cm chunks
- 100g mooli (or turnip), peeled and cut into thin rounds
- 1 x 120g pack shiitake mushrooms, larger ones sliced, smaller ones left whole
- 750ml hot chicken stock (made from 1 stock cube)
- 2 tbsp reduced salt soy sauce
- 2 x 150g packs udon noodles (we used Itsu)
- 1 tsp sesame seeds, toasted
Step by step
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Heat the sesame oil in a large saucepan over a medium heat, then add half the spring onions, along with the ginger and miso paste. Fry for 2 minutes, stirring, until the spring onions have softened. Add the chicken, season with black pepper, and cook for 5 minutes.
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Add the mooli and shiitake mushrooms to the pan, then cook for 2 minutes. Pour in the chicken stock and add the soy sauce. Reduce the heat to low and simmer for 10-12 minutes, or until the chicken is cooked through and the mooli is tender.
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Add the udon noodles to the pan for the final 2-3 minutes of cooking time. Divide the noodles and soup between deep bowls and serve topped with the remaining spring onions and the toasted sesame seeds.
