Name: Shirataki noodles with poached miso ginger chicken broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 litre light chicken stock; 5 centimetre piece ginger, peeled and sliced; 2 skinless, boneless chicken breasts; 4 baby pak choy, halved; 2 tablespoon white miso; 1 teaspoon sesame oil; 300 gram shirataki noodles (from asian food stores and online stockists), rinsed thoroughly and drained; 1/2 bunch chives, chopped

Shirataki noodles with poached miso ginger chicken broth

Translucent, gelatinous shirataki noodles are as tasty as they are good for you, making this a flavourful, guilt-free meal.

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 litre light chicken stock

5 centimetre piece ginger, peeled and sliced

2 skinless, boneless chicken breasts

4 baby pak choy, halved

2 tablespoon white miso

1 teaspoon sesame oil

300 gram shirataki noodles (from asian food stores and online stockists), rinsed thoroughly and drained

1/2 bunch chives, chopped

Method

1.Put the chicken stock in a pan with the ginger and bring to a simmer. Cook gently for 5 minutes. Add the chicken breasts, poach for 10 minutes or until cooked through, then remove and rest. Cook the pak choy for 4 minutes in the pan and remove.

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 four bowls with the noodles and pak choy.

3.Spoon over the hot broth and serve sprinkled with chives.

Check the chicken stock and miso labels if eating gluten free.
Note

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Ingredients

Method

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