Name: Miso Chicken Noodle Soup
Total time: 40 min
Yield: 4
Ingredients: 2 trimmed corn cobs (500g); 400g chicken breast fillets; ½ cup (100g) frozen shelled edamame, thawed; 2 tsp sesame oil; 450g kelp noodles; 1 bunch baby buk choy (500g), shredded; ½ cup coriander leaves, chopped coarsely; 4 green onions, sliced thinly; 2 fresh long red chillies, sliced thinly; 2 tbsp reduced-salt soy sauce; ⅓ cup (15g) nori (dried seaweed), shredded; 4 dried shiitake mushrooms (15g), grated finely; ⅓ cup (3g) dried bonito flakes; 2 tbsp finely grated fresh ginger; 1 tbsp dashi miso paste; 2 tsp shichimi togarashi

VMG Recipes