This is a simple soup to prepare but has all the components to make it a meal in a bowl.
2 boneless, skinless organic chicken breasts
2 1/2 tsp (12 ml) sesame oil, divided
2 tsp (10 ml) ground coriander
1 tsp (5 ml) Chinese five spice powder
3 cups (750 ml) low-sodium chicken stock
5 cups (1.25 L) water
2 tsp (10 ml) peeled and grated fresh ginger
125 g dried soba noodles
6 shiitake mushrooms
1 lotus root, peeled and thinly sliced
3 tsp (15 ml) white miso paste
6 bok choy, trimmed
4 spring onions, chopped
1/2 cup (125 ml) chopped coriander
Pinches of togarashi (Japanese chilli pepper)
Preheat oven to 350 F (180 C).
Brush chicken with 2 tsp (10 ml) sesame oil and rub with seasonings. Place on baking paper-lined baking tray and bake uncovered in oven for 20 to 25 minutes or until cooked through. Remove and thinly slice. Set aside.
Bring stock, water and ginger to a boil in large saucepan. Add noodles, mushrooms and lotus root and simmer for 2 minutes. Remove a cup of broth to small bowl and whisk in miso paste. Return to saucepan and gently stir to disperse into rest of soup. Add bok choy and simmer for a further 2 minutes or until wilted.
Divide noodles and vegetables among 6 large bowls. Top with slices of chicken. Ladle broth over top. Sprinkle with spring onions and coriander. Add a couple of drops of sesame oil over each with a pinch of togarashi.
Each serving contains: 837 kilojoules; 23 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 24 g total carbohydrates (8 g sugars, 8 g fibre); 567 mg sodium
source: "Marvellous Miso", alive Australia #21, Spring 2014
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