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Miso Chicken and Noodle Bowl
2 tbsp miso paste 2 tbsp oyster sauce 1 tbsp fish sauce 1 tbsp minced fresh ginger 1 tbsp soy sauce finely grated zest of ½ orange 1 tsp sesame oil 1 tsp dashi or Japanese soup stock powder (optional) 4 cups hot water 200g boneless skinless chicken, very thinly sliced 2 heads bok choy or other Asian greens, sliced 300g cooked noodles ground black pepper 2 spring onions, thinly sliced
© Annabel Langbein Media
Place miso paste, oyster sauce, fish sauce, ginger, soy, orange zest, sesame oil, optional dashi or stock powder, and water in a large pot and whisk lightly to dissolve miso. Add chicken and vegetables, bring to a simmer and cook 3-4 minutes. Mix in cooked noodles and return to a simmer. Season with pepper, mix in spring onions and serve.
Best served freshly made but can be chilled up to 24 hours.
Variation: To make Miso Salmon and Noodle Bowl, replace chicken with 200g fresh boneless skinless salmon, very thinly sliced and 200g diced firm tofu if desired.
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