Preparation time 10 minutes
Cooking time 25 minutes
2 x 10 g sachets instant miso soup powder or paste
750 ml (1¼ pints) water
2 star anise
2 tablespoons fish sauce
1 tablespoon light soy sauce
1 tablespoon palm sugar or soft light brown sugar
1 red chilli, deseeded and sliced (optional)
200 g (7 oz) baby corn
125 g (4 oz) mangetout
250 g (8 oz) cooked chicken breast, torn
200 g (7 oz) firm silken tofu, cut into 1 cm (½ inch) cubes
160 g (5½ oz) enoki mushrooms, or shiitake mushrooms, thinly sliced
400 g (13 oz) fresh egg noodles
1 spring onion, very finely sliced, to garnish (optional)
Place the miso powder or paste in a large saucepan with the measurement water, star anise, fish sauce, soy sauce, sugar and chilli, if using. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
Read also: SPRING MINESTRONE
Stir in the baby corn and mangetout and cook for a further 3 minutes or until almost tender. Remove the pan from the heat, stir in the chicken, tofu and mushrooms and cover to retain the heat.
Cook the noodles in a large saucepan of boiling water for 3–4 minutes, or according to the packet instructions, until tender. Drain well and divide between deep bowls, then ladle over the hot soup and serve immediately, garnished with the spring onion, if liked.
For chicken, tofu & mushroom stir-fry, heat 2 tablespoons groundnut oil in a smoking hot wok or large frying pan. Stir-fry the baby corn and mangetout for 2 minutes or until beginning to wilt. Add the chicken, tofu and mushrooms and stir-fry for 1–2 minutes or until hot and the mushrooms are tender. Stir in a 350 g (11½ oz) jar of black bean stir-fry sauce, toss briefly and serve with the cooked noodles, sprinkled with spring onions.