Green Tea Chicken Noodle Soup
Red Seal have created this super easy recipe, which makes for a healthy, warming winter meal.
Serves: 4
INGREDIENTS
2 Red Seal green tea bags
2 cups hot water
3 cups chicken stock
2 cloves garlic, sliced
2cm knob of fresh ginger, sliced
1 tablespoon soy sauce
1 tablespoon fish sauce
5 button mushrooms, thinly sliced
2 chicken breasts, sliced
200 grams dried noodles (soba noodles or round egg noodles will work well)
4 bok choy
¼ cup coriander leaves
2 tablespoons crisp fried shallots*
METHOD
Immerse the tea bags in the hot water for 3-5 minutes before removing and discarding.
Pour the green tea and chicken stock into a medium sized saucepan and add the garlic, ginger, soy and fish sauces.
Bring the liquid to the boil and then reduce to a simmer. Taste the broth and season with a little salt if needed.
Add the mushrooms, chicken and noodles to the pan and simmer until the chicken is just cooked through and the noodles tender.
Cut the bok choy in half lengthways and add to the pan for the last few minutes of cooking.
Distribute the chicken, noodles and vegetables between 4 bowls and then pour over the liquid.
Sprinkle with coriander leaves and shallots to serve.
Pantry note: Crispy fried shallots are found in packets or jars at Asian supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!