Warming Chicken Rice Noodle Broth

Soups, stews and broths are perfect for this time of year. Leftovers from roast dinners, those greens you haven’t used up and a good homemade stock (or miso soup for a quick fix) mixed with rice noodles and a topping of fresh herbs looks and tastes delicious – and it takes less than 10 minutes to make.

Cooking Time: 10 minutes Serves: 2

Ingredients

150g (2 handfuls) rice noodles
350g leftover meat or fish (chicken or prawn are gorgeous, but firm tofu, pork, lamb or beef work just as well), shredded
6 Chinese Leaf/bok choi/spinach leaves, shredded
2 spring onions, sliced
1 green chilli (optional)
1 litre homemade stock or shiro (white) miso soup
1 egg, beaten
Fresh Thai basil or coriander, chopped, to serve

Method

1. Place rice noodles in a bowl and cover with boiling water. Cover and leave for 5 minutes.
2. Place meat or fish, Chinese leaf or greens, spring onions and chilli in a soup bowl.
3. Heat stock or miso soup until it comes to a rolling boil. Add in the beaten egg and whisk quickly (don’t worry if you get a few cooked egg strands – it still tastes great!). Remove from heat.
4. Drain rice noodles and mix with meat and veg in the soup bowl.
5. Pour stock over and mix gently with chopsticks. Garnish with fresh herbs and enjoy.

Handy Hint: Don’t throw away the green section of the spring onion – mix with the herbs and use as a garnish.