Ingredients
1 Roasted chicken
50g Dried wild mushrooms
2 pints boiling water
3 tbsp light soy sauce
1 tsp miso paste
2 cloves garlic
1 thumb fresh ginger
1/2 Red chilli
4 nests or 250g Dried noodles soaked in boiling water for 10 minutes)
4 Spring onions
100g Mango tout peas
8 Baby corn
2 Carrots
4 tsp Sesame seeds
1 Handful fresh coriander
Here’s how
Strip the chicken meat off the bone of the chicken and place in a bowl ready for the broth.
Drizzle a little olive oil over the chicken bones and return to the oven for 45 minutes to an hour.
When the chicken is re roasted, dried out and golden remove from the oven.
Lift the bones out of the tray and place in a large saucepan wit the dried mushrooms and water.
Finely grate the garlic and ginger straight into the pan and stir together to get all the flavours working together
Add the soy sauce and miso, then slice the red chilli and simmer for 30 minutes on a low to medium heat.
Meanwhile soak the noodles in boiling water for 10 minutes to soften.
Lift the cooked noodles into each of the four serving bowls and add the finely chopped raw vegetables to each bowl.
Tear the chicken up into pieces and add to the noodles.
Sprinkle over the chopped fresh coriander and sesame seeds before draining the chicken broth, pour over each portion of noodles to serve.
