Chicken and mushroom noodle soup

Name: Chicken and mushroom noodle soup
Total time: 30 min
Yield: serves 2
Ingredients: dried egg noodles 125g; oil for frying, 1 tbsp; spring onions 4, chopped; ginger grated to make 1 tbsp; garlic 1 clove, crushed; ground turmeric ½ tsp; shiitake mushrooms 200g, sliced; chicken stock 700ml; spinach 100g, chopped; mini chicken fillets 200g, cut into strips; soy sauce 1 tbsp; sesame oil 1 tsp; red chilli ½, sliced

30 minutes
serves 2
Easy

Check out this easy chicken noodle soup recipe with punchy chilli, meaty shiitake mushrooms and fiery ginger - a simple low calorie midweek meal

August 29, 2018 at 4:01 pm

Ingredients

dried egg noodles 125g
oil for frying, 1 tbsp
spring onions 4, chopped
ginger grated to make 1 tbsp
garlic 1 clove, crushed
ground turmeric ½ tsp
shiitake mushrooms 200g, sliced
chicken stock 700ml
spinach 100g, chopped
mini chicken fillets 200g, cut into strips
soy sauce 1 tbsp
sesame oil 1 tsp
red chilli ½, sliced

Method

Step 1

Cook the noodles following pack instructions, drain and rinse under cold water. Drain again.
Step 2

Heat the oil and cook the spring onions for 2 minutes until soft. Add the ginger, garlic and turmeric, and cook for a minute. Stir in the mushrooms and cook for 4-5 minutes or until softened. Add the chicken stock and bring to a simmer. Cook for 3-4 minutes then add the spinach and cook until wilted. Add the chicken strips and simmer gently for a few minutes until cooked through.
Step 3

Divide the noodles into 2 bowls. Pour over the hot stock, add the soy and sesame, then the remaining ingredients, finishing with the red chilli slices from the pan.