serves
2
cook
1 hour
serves
2
people
cooking
1
hour
Ingredients
1 chicken breast
750ml chicken stock
1 tablespoon red miso paste
3cm piece of ginger root, peeled and thinly sliced
2 garlic cloves, peeled and sliced
200g soba noodles
2 bok choy, roughly chopped
1 hard boiled egg, shelled and halved
Marinade:
2 teaspoons hoisin sauce
1 teaspoon fish sauce
1 teaspoon mirin
Instructions
To make the marinade, combine the hoisin sauce, fish sauce and mirin. Add the chicken breast and toss well. Set aside for an hour; overnight in the fridge is even better.
Chargrill or grill the chicken for 4-5 minutes each side until cooked. Place the chicken stock, miso paste, ginger and garlic in a pan and bring to the boil. Add the soba noodles and bok choy and cook for 3 minutes or until the noodles are just cooked.
Divide the soup between 2 bowls, ensuring each has an equal share of noodles.
Slice the chicken on the diagonal and place on the noodles and broth. Top with half hard-boiled egg and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.