Chicken, Shiitake and Miso Ginger Broth w/ Oodles of Noodles & Greens
Chicken, Shiitake and Ginger Miso Broth w/ Oodles of Noodles & Greens
I have taken this recipe from Nutritiousmadedelicious and tweaked it so . . I can’t take too much credit for this recipe. It is however, healthy, light and comforting and contains some amazing ingredients that will definitely serve your body.
Miso – an excellent source of iron, calcium, potassium and B vitamins and protein. As it is a fermented product, it is great for our digestive tract too. It contains genistein (a powerful antioxidant) that helps eliminate free radicals within our bodies. Studies show that despite the high sodium (salt) content it is great for our cardiovascular system and has been shown to reduce LDL (bad) cholesterol levels.
Shiitake Mushrooms – contain many chemical compounds that protect us from free-radicals/oxidative damage not unlike miso. It has hypolipidaemia (fat-reducing) effects, is a great source of fibre, boosts the immune system, supports our cardiovascular systems and like miso can reduce LDL cholesterol levels. It is also a great source of B Vitamins, Vitamin D and Selenium (promotes brain function and the balancing of hormones).
Ginger – relieves gastrointestinal discomfort, promotes saliva production (essential for good digestion/absorption of all those phytonutrients you are ingesting) and promotes bile production. It also has anti-inflammatory properties that may reduce swelling/pain.
Ingredients
4 heaped Tblsp Miso Paste
2-3 teasp Fish Sauce
2 Tblsp Tamari
5 cups water
2 cups chicken stock
400-500 grams Chicken breast sliced thinly
1 cup shiitake mushroom (sliced)
3cm piece ginger (peeled and finely grated)
1-4 Red Birdseye Chilli (finely chopped)
200 grams Thick Rice Noodles
3 Shallots (cut on diagonal)
1 Bunch Broccolini (cut thinly on diagonal)
1 Bunch Choy Sum/Bok Choy (3cm pieces)
10 Snow peas (sliced on diagonal)
Method
Cook your noodles as per instructions so they are al dente and you can just throw them in when everything is ready. Set them aside. In one big pot (on high heat) combine water, stock, chilli (amount? depending how spicy), ginger, miso, tamari and fish sauce and bring to boil. Reduce heat to a simmer and add chicken strips. Cook for 1 minute, then add shitake mushrooms. Cook mushrooms and chicken for another minute and then add all your other green veges. They should need only a couple of minutes (*remember they will keep cooking after you have turned heat off so go with crunchier rather than softer). Add your oodles of noodles and serve immediately. Those who like things spicy (like me) can go crazy with fresh red chilli on top. Serves 4.