Chicken and Seaweed Noodle Soup

Chicken and Seaweed Noodle Soup |

People always ask me, “Why would you move here from California?”

And my response is always, for the weather.

Not the complete truth, I know, but coming from the Sunshine State, I admit that seeing the seasons change is still a novelty and that I am a weirdo that loves cold weather.

What’s the best part of winter? Cute gloves, rosy cheeks, flaunting my scarf addiction, hiding under a luscious duvet? Nope. It is my favourite of all British antidotes:  you have to EAT to keep warm. Finally! One of my talents to the rescue!

“You’ll never stay warm with just that salad in you,” my work colleagues would tsk tsk at me during my first winter here. So I have been happily tucking into my antidote of second helpings of potato dauphinoise, followed by a dirty sticky 5 million calorie toffee pudding. 

What can I say? I am cold. 

Very Cold

But with the signs of Spring all around — the daffodils along roadside, longer days, hipsters wearing shorts without a sense of irony and, most importantly, I am only wearing one pair of tights — we must say goodbye to those carb & lard feasts and embrace something a bit lighter.

This is a dish I like to whip up when there is still a nip in the air and I need to clear my arteries. An easy noodle soup with a dash of clean Japanese influence that is really more of an assembly job than cooking, which is great because I am having trouble moving around with this sticky toffee pudding still keeping me warm.


Serves 2

200g rice noodles
1cm piece of ginger, grated
1 garlic clove, grated
4g dried seaweed, soaked in cold water for 10 minutes then drained
5g dried Shitake mushrooms, soaked in hot water for 15-30 minutes. (Keep the soaking liquid but not any sediment!) then sliced
1L chicken stock
1 Tbsp fish sauce or to taste
1-2 green Bird’s eye chillies, optional
100g cooked chicken meat, sliced
50g daikon, sliced into thin coins
50g carrots, sliced into thin coins
1Tsp rice vinegar
1 spring onion, thinly sliced
½Tsp sugar
white pepper, to taste

1.  In a large pot, add the chicken stock, chillies, garlic, and ginger and bring to the boil, uncovered. Once boiling, turn down to the heat to a gentle simmer.

2.  In the meantime, place the noodles in a large bowl and pour enough boiling water over to cover. Leave to soak for 10 minutes then drain the noodles and divide between 2 serving bowls.

3.  To the broth, add the carrots, chicken, daikon, fish sauce, mushrooms (plus soaking liquid), sugar and rice vinegar.  Continue to simmer until the chicken is heated thoroughly and the vegetables are tender.

4.  Ladle the soup into the serving bowls

5.  Top with the spring onions and seaweed and serve immediately.

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