Zero (konjac) noodles with poached miso ginger chicken broth
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
Ingredients
- 1 litre light chicken stock
- 5cm chunk ginger, cut into slices
- 2 skinless, boneless chicken breasts
- 4 baby pak choi, halved
- 2 tbsp white miso
- 1 tsp sesame oil
- 300g shirataki noodles, rinsed really well and drained
- ½ bunch chives, chopped to serve
Method
- STEP 1
Put the chicken stock in a pan with the ginger, bring to a simmer and cook gently for 5 minutes. Add the chicken breasts, poach for 10 minutes or until cooked through, then take out to rest. Cook the pak choi for 4 minutes, then take out of the pan.
- STEP 2
Strain the broth into a clean pan. Add the miso and sesame oil and bring back to a gentle simmer. Slice the chicken and divide between 4 bowls with the noodles and pak choi. Spoon over the hot broth and serve sprinkled with chives.
