- 150g shiitake mushrooms
- 2 large carrots
- 1 bunch of spring onions
- 350g firm silken tofu
- 4 free-range chicken thighs , skin on, bone in
- 1 litre organic chicken stock
- 1 teaspoon low-salt soy sauce
- 2 teaspoons Korean chilli paste , or hot chilli sauce
- 200g kimchee , (find it in Asian supermarkets)
- 250g wholewheat noodles
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 1 lime
TAP FOR INGREDIENTS
- Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large non-stick casserole pan on a medium heat for 5 minutes, or until dark golden and beautifully nutty, turning halfway.
- Meanwhile, peel the carrots and finely slice into rounds at an angle. Trim and roughly slice the spring onions. Drain the tofu and chop into eight chunks.
- Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin – this will add more flavour to the broth.
- Remove the mushrooms to a plate, and add the chicken and carrots to the pan. Cook for 10 minutes, stirring regularly.
- Pour in the stock, bring to the boil, then simmer for 20 minutes.
- Stir in the spring onions, mushrooms, tofu, soy sauce and chilli paste and simmer for a final 20 minutes.
- Chop the kimchee and stir through just before serving (this means it isn’t over-exposed to heat, so will retain more of its nutritional benefit).
- While the soup is simmering, cook the noodles according to the packet instructions, then drain. Toss with the sesame oil and seeds, and divide between your bowls.
- Taste the broth, season to perfection, then squeeze in lime juice to add contrast. Divide between your hot noodle bowls, and enjoy.