It’s that time of the year again…SOUP SEASON! Yey! 🙂
I love the cool autumn/winter days where you just throw on your fluffy bathrobe and your cozy socks, sitting with your family and enjoying a bowl of soup while watching a great TV show.
This is also the flu season again, where a great Chicken Noodle Soup comes in handy. It’s amazing how a bowl of hot soup can easily make you feel calm and relaxed.
My brothers love going out and having a bowl of Ramen soup every once in a while. I must admit, I like Ramen soup but find it really expensive at most of the restaurants. It’s way much cheaper and easier to make a whole pot of soup at home where I’m sure there will be lots of leftovers for the next cool morning.
I use Asian egg noodles for this soup. You could actually use any kind of Asian noodles but this type of egg noodles have the perfect texture and I love that they’re also thin. The Miso paste gives this soup the something “special” taste therefore I wouldn’t leave this out. You can fine both of these ingredients at almost all Asian stores.
These are the noodles I always have in my pantry.
I guarantee you that this soup will make your family and friends happy and satisfied especially when someone has the flu or simply to warm you on cold days like now.
Meliann’s Chicken Noodle Soup
Yield: 4 Servings
6 cm Piece of ginger
2 Red chili pepper
200 g Pak-Choi
2 Pieces Chicken breast, boiled and shredded
600 ml Chicken broth
500 ml Water
250 g Thin Egg noodles
40 g Miso paste
2 Tbsp Soy sauce
4 Hard boiled eggs
Spring onions for garnishing
Boil chicken breast until cooked and shred with fork and knife.
Peel the ginger and carrots then cut into stripes (julienne).
Cut the red chili pepper and pak-choi roughly.
In a large pot, bring chicken broth and water to a boil. Add the Miso paste and let cook for 2 minutes.
Add the carrots, ginger, pak-choi, egg noodles and shredded chicken breast into the broth and let cook for 4-5 minutes.
Season with soy sauce and garnish with chopped spring onions, boiled eggs and red chili peppers.