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Golden Miso, Chicken & Vegetable Noodle Soup

This soup kills (literally).… an immune boosting and healing chicken noodle soup in a golden broth that’s made with caramelised miso leeks, tonnes of garlic, ginger, turmeric and aromatics. Finished with freshly grated zucchini and fish sauce then topped off with a little fresh mint and chilli oil for an extra kick.

Poaching the whole chicken in bone broth not only amplifies the flavour, it also adds a tonne of nutrients like glutamine to support optimal gut health – a soup to fix everything!

Lunch

Dinner

A Little Longer

Serves 4-5

Prep Time 5 Mins

Cook Time 1.5 Mins

Ingredients

Method

2kg whole organic / free-range chicken
1 teaspoon white peppercorns
2 fresh bay leaves (or 3 dried)
2 sprigs fresh rosemary
1 teaspoon coriander seeds
2 cm knob fresh ginger, roughly chopped + 1 teaspoon minced
½ teaspoon ground turmeric
1 cup chicken bone broth
700ml water
1 tablespoon extra virgin olive oil
1 large leek, finely chopped
1 brown onion, finely diced
1 large shallot, finely diced
5 cloves garlic, minced
30g unsalted butter
2 large tablespoons white miso paste
3 stalks celery, finely chopped
2 small carrots, julienned
2 tablespoons fish sauce
Juice of half a lemon
1 medium zucchini, grated
10g fresh parsley, finely chopped
1 packet of vermicelli rice noodles, prepared
Salt
Pepper
Chilli oil and mint to serve

Method

1
Rinse the chicken under cold running water, then place into a large pot along with the white peppercorns, bay leaves, rosemary, coriander seeds, chopped ginger, turmeric and 1 teaspoon salt. Pour the bone broth and water over the top, ensuring the chicken is fully submerged (add a little extra water if needed). Bring up to a boil, then turn down to a low simmer for about 60 minutes (or more depending on the size of the bird).
2
Turn off the heat and carefully remove the chicken from the broth, allowing it to cool slightly. Strain the broth through a fine colander and into a large bowl. Set aside. When the chicken is cool enough to handle, pull off the meat and shred.
3
Clean the pot and place it back onto a medium heat. Add the olive oil, leeks and onions, sautéing for a couple of minutes until they break down and soften. Next, add the shallot, garlic, butter and miso paste, cooking for about a minute until the miso and butter start to caramelise and stick to the base of the pot (be careful not to burn the butter). Stir in the strained poaching broth, celery, carrots, fish sauce, lemon juice and the remaining minced ginger. Bring back up to a boil, then turn down to a low simmer for approximately 20 minutes or until the vegetables are soft. You can add a little more water if the soup has reduced too much at this point. Lastly, add the chicken meat, grated zucchini, chopped parsley and season with a little more salt and pepper if needed. Turn off the heat and allow to stand for a few minutes.
4
Add some prepared vermicelli noodles to each bowl, then ladle over the soup, ensuring plenty of broth. Finish the soup with little chilli oil if desired and any extra fresh herbs like parsley, mint or coriander.