Ingredients List (Serves 3)
1 tsp ghee or coconut oil
6 small shallots, peeled and quartered
3 garlic cloves, finely chopped
1 inch piece fresh ginger, peeled and finely chopped
3 spring onions, sliced
120g oyster or shiitake mushrooms, ends removed
800ml chicken stock (made with 1 organic stock cube)
500g fresh chicken breast, cut into strips
2 heads baby pak choi, ends removed, leaves separated and washed
150g white cabbage, shredded
1 tbsp miso paste
1 tbsp rice wine vinegar
½ tsp sesame oil
½ tsp ground black pepper
a large pinch of sea salt
100g vermicelli rice noodles
juice of 1 lime
Small handful of fresh coriander, finely chopped
Per serving: 506 calories, 10g fat, 44g carbs, 60g protein
Preparation Instructions
Heat the ghee / oil in a large saucepan over a medium heat.
Add the shallots, garlic and ginger and fry gently for 3 minutes
Stir frequently, to ensure the garlic doesn’t burn
Add the spring onions, mushrooms and stock.
Stir and bring to a gentle simmer. Cover and cook for 15 minutes
Add the chicken breast. Stir to cover in the liquid and cook for 10 minutes
Add the pak choi and cabbage. Stir, cover and cook for 5 minutes
Combine the miso paste, rice wine vinegar, sesame oil, salt and pepper in a bowl
Add to the soup and stir until well combined
Cook for 5 minutes
Add the noodles, cover and steam for 3-4 minutes or until tender
Remove the saucepan from the heat.
Serve garnished with coriander and a squeeze of lime juice.
Stir well and serve
Store any leftovers in an airtight container and refrigerate for up to 3 days
Or freeze on same day