Spice up your evening with this spicy chicken soba noodle soup, infused with exotic flavours of ginger, chilli and mirin. It’s satisfying, whilst being low-calorie (322 cal per serve). This recipe by Super FastDiet will be your first step to integrating fasting as a natural part of life. This could be the start to your complete makeover inside and out.
Preparation time: 10 minutes
Cook time: 20 minutes
1 x 270g packet dried soba noodles
3 teaspoons olive oil
5 long green spring onions, chopped
1 tablespoon fresh root ginger peeled & minced
1 long red chilli, seeded and sliced
1 clove garlic, minced
1 bunch broccolini, trimmed and cut on the diagonal into bite size pieces
1 large carrot, peeled and julienned
6 cups chicken stock
2 tablespoons soy sauce
1 teaspoon mirin
a few drops of sesame oil
500g skinless chicken breasts, poached and shredded
2 cups baby spinach leaves, washed and shredded
In a large saucepan, heat olive oil over medium heat. Add spring onions, ginger, chilli and garlic and sauté for about a minute to release their flavour, being careful not to let the garlic burn. Add broccolini and carrot and sauté for a minute or two until well coated. Add the stock, soy sauce and mirin & sesame oil.
Bring to a gentle simmer for 5-10 minutes. Season to taste. Meanwhile bring a saucepan of water to a boil, add the noodles and cook until just tender, about 4 minutes. Drain and set aside until needed.
Divide the soba noodles among six warmed bowls, scatter over shredded spinach and chicken. Ladle soup over and serve immediately.
Place 2 large chicken breasts in bottom of a small saucepan in a single layer. Cover with 1 ½ cups chicken stock/broth or water. Add ½ teaspoon peppercorns and a bay leaf. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot poaching liquid for 15-20 minutes. When ready to use remove from the cooled poaching liquid and shred.
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