Soups

Meliann’s Chicken Noodle Soup

Meliann's Chicken Noodle Soup

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.

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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.

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Meliann’s Chicken Noodle Soup

Yield: 4 Servings

Ingredients:
6 cm Piece of ginger
2 Red chili pepper
2 Carrots
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

Directions:
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.