Name: Chicken noodle soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 skinless chicken breast (approx. 150g/5oz); 50g (2oz) dried shiitake mushrooms plus a few extra for garnish if desired; 75g (3oz) medium wholewheat noodles; 1 red chilli deseeded and finely chopped; 2 cloves of garlic finely chopped; 2.5cm/1 inch fresh ginger finely chopped or grated; 2 tbsp mirin (Japanese rice wine – if you can’t get hold of it use dry sherry or white wine or rice vinegar if you don’t drink alcohol); 2 tsp reduced-salt soy sauce; 1 red pepper deseeded and thinly sliced; ½ medium Savoy cabbage finely shredded; 6 spring onions trimmed and sliced; 150g (5oz) frozen edamame (soya) beans

Meal type: Main meal, Soup

Serves: 2

Preparation time: 20 minutes

Cooking time: 30 minutes

To make the broth, place the chicken breast and the dried mushrooms in a large pan and add 1 litre (1¾ pt) of cold water. Bring to the boil and simmer for 15 minutes. Strain through a sieve, allowing the broth to go into another clean pan.
Shred the chicken, using forks to pull it apart, and finely chop the mushrooms, leaving a few whole for garnish if desired.
Place the noodles into a bowl and pour boiling water over them, allow to stand for 10 minutes.
Meanwhile, add the chilli, garlic, ginger, soy sauce and mirin to the reserved broth and bring to the boil, tip in the mushrooms, red pepper and cabbage and simmer for 5 minutes.
Drain the noodles and add to the pan with the chicken, half the spring onions and edamame beans. Stir well and cook for 5 minutes.
Divide between 2 bowls to serve and scatter with remaining spring onions.

To freeze: freeze in portions, defrost in the fridge overnight, reheat thoroughly.

Energy 1959kJ 466kcal 23%

Carbs 46.3g -

Fibre 19.1g 64%

Fat 7.4g Low 11%

Saturates 1.6g Low 8%

Sugar 18g Low 20%

Salt 1.54g Low 26%

% = an adult's reference intake

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Ingredients

1 skinless chicken breast (approx. 150g/5oz)

50g (2oz) dried shiitake mushrooms, plus a few extra for garnish if desired

75g (3oz) medium wholewheat noodles

1 red chilli, deseeded and finely chopped

2 cloves of garlic, finely chopped

2.5cm/1 inch fresh ginger, finely chopped or grated

2 tbsp mirin (Japanese rice wine – if you can’t get hold of it, use dry sherry or white wine, or rice vinegar if you don’t drink alcohol)

2 tsp reduced-salt soy sauce

1 red pepper, deseeded and thinly sliced

½ medium Savoy cabbage, finely shredded

6 spring onions, trimmed and sliced

150g (5oz) frozen edamame (soya) beans

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