Miso Chicken Noodle Broth

Method

1. 1

   Soak the wakame

   Cover the 5g dried wakame with cold water and leave it to rehydrate for 8–10 minutes while you get the rest going. Drain and roughly chop any large pieces.

2. 2

   Cook the chicken

   Season the 120g chicken breast lightly with sea salt and black pepper, then poach or pan-cook until just done. Rest for a few minutes, then slice thinly so it sits neatly over the noodles.

3. 3

   Cook the noodles and edamame

   Cook the 60g soba per pack instructions (usually 4–5 minutes) and drop the 25g shelled edamame in for the final 2 minutes. Drain and rinse briefly under cool water so the soba stays loose.

4. 4

   Build the broth

   Heat the 250g stock until steaming, then whisk the 15g white miso paste with a splash of hot stock in a cup before stirring it back in. Do not boil miso once it is added; keep it gentle so the flavour stays round.

5. 5

   Wilt the veg

   Add the sliced 50g mushrooms and 60g bok choy to the hot broth and simmer just until the greens slump and the mushrooms soften. Stir in the soaked wakame at the end. Taste before adding extra salt because miso and wakame both bring seasoning.

6. 6

   Bowl it up

   Put noodles and edamame in the bowl, ladle over the broth and vegetables, then top with sliced chicken and the 10g spring onion. Finish with black pepper if you want a sharper edge.