Umami chicken soup with coriander chilli oil

Method

• step 1

  Start by making the chilli oil. Combine the coriander, chilli and oil in a microwave-safe container or bowl. Cover and cook on high for 2 mins, then leave to stand for 10 mins. Carefully remove from the microwave – the dish may still be very hot. Stir in the soy and vinegar.

• step 2

  Warm the stock and 300ml of water in a medium pan, then stir in the miso to dissolve, followed by the chicken and bring to a simmer. Cover and cook over a medium heat for 10-15 mins until cooked through.

• step 3

  Meanwhile, heat a non-stick frying pan over a medium-high heat. Without using any oil, cook the mushrooms with a pinch of salt for 5 mins until the mushrooms release their water and it evaporates off. Remove from the pan.

• step 4

  Add the sesame oil to the same pan and, once hot, cook the onion and carrots for 5 mins until starting to soften.

• step 5

  Stir in the garlic and ginger, and cook for a couple more minutes until fragrant. Remove from the heat.

• step 6

  Remove the chicken from the stock and roughly shred. Add 200ml of boiling water to the stock and return to a boil. Add the vermicelli and cook for 3-5 mins until tender. Return the chicken and vegetables to the pan, stir to combine and warm through.

• step 7

  Divide between bowls, drizzle over the chilli oil to serve alongside wedges of lime to squeeze over.