Super Food Family Classics
By Jamie Oliver
1 hr 10 mins
Not Too Tricky
serves 4
About the recipe
This rich and earthy chicken soup packs a proper punch – it's seriously good.
Recipe From
Ingredients
150g shiitake mushrooms
2 large carrots
1 bunch of spring onions
350g firm silken tofu
4 free-range chicken thighs, skin on, bone in
1 litre organic chicken stock
1 teaspoon low-salt soy sauce
2 teaspoons Korean chilli paste or hot chilli sauce
200g kimchee (find it in Asian supermarkets)
250g wholewheat noodles
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 lime
Method
- Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large non-stick casserole pan on a medium heat for 5 minutes, or until dark golden and beautifully nutty, turning halfway.
- Meanwhile, peel the carrots and finely slice into rounds at an angle. Trim and roughly slice the spring onions. Drain the tofu and chop into eight chunks.
- Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin – this will add more flavour to the broth.
- Remove the mushrooms to a plate, and add the chicken and carrots to the pan. Cook for 10 minutes, stirring regularly.
- Pour in the stock, bring to the boil, then simmer for 20 minutes.
- Stir in the spring onions, mushrooms, tofu, soy sauce and chilli paste and simmer for a final 20 minutes.
- Chop the kimchee and stir through just before serving (this means it isn’t over-exposed to heat, so will retain more of its nutritional benefit).
- While the soup is simmering, cook the noodles according to the packet instructions, then drain. Toss with the sesame oil and seeds, and divide between your bowls.
- Taste the broth, season to perfection, then squeeze in lime juice to add contrast. Divide between your hot noodle bowls, and enjoy.
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