Tuesday 7 October 2008

Recipe - Miso Soup with Honey Glazed Chicken and Noodles

It's getting quite cold in the evenings here now so I thought it could be time for a nice and warming soup.

As always with my recipes, freestyle it. Add and subtract ingredients as you like. Make it to suit you. That way we all stay happy. ;)

The egg noodles I used for this came in small 'nests' and they needed to simmer for three minutes. Adjust the cooking time to the type of noodles you use.

If you don't want it to be too spicy leave out the chillies, or try and get rid of all the seeds.

Ingredients (serves 2 - 4)
1l - 1.2l miso soup
1 large or 2 small chicken breasts, cut into bite sized chunks
A handful or two of frozen peas
1/2 - 1 red onion, sliced
1 - 2 chillies, sliced
1 small tin of sweet corn
1 - 2 nests of medium egg noodles
Worcestershire sauce
Runny honey
Olive Oil

Start by frying the seasoned chicken pieces in the olive oil on a medium heat. When they start to gain colour, add a good glug or two of Worcestershire sauce. Keep frying and this should bubble and caramelize quite nicely. Coming close to be being fully cooked, pour in a good tablespoon or two of the honey and stir well. Once the honey has caramelized put the pan to the side and keep the chicken pieces warm.

Add the peas, sweet corn, onion and chillies to the miso soup and bring it to a boil. Once boiling add the noodles and cook according to the instructions on the package. Toward the end of the boiling time, add the chicken and give it all a good stir.

Pour into serving bowls.


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// Mike