Chicken and mushroom noodle soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 125g dried egg noodles
- for frying, 1 tbsp oil
- 4 spring onionschopped
- grated to make 1 tbsp ginger
- 1 clove garliccrushed
- ½ tsp ground turmeric
- 200g shiitake mushroomssliced
- 700ml chicken stock
- 100g spinachchopped
- 200g mini chicken filletscut into strips
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ red chillisliced
Nutrition: per serving
- kcal504low
- fat10.7g
- saturates1.9g
- carbs50.4g
- sugars5.7g
- fibre8.5g
- protein47.2g
- salt2.9g
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.
