Chicken & wild mushroom noodle soup

Full of fragrant and warming flavours, this chicken and wild mushroom noodle soup is a light meal for all the family. We used our tender free-range chicken and hearty chicken bone broth as a base for the soup, with earthy wild mushrooms and fresh Pak choi stirred through the noodles.

30 mins

4

Medium

• 2 x packs Field & Flower skinless chicken breasts (360g)
• 150g soba noodles
• 1.5 litres fresh cold chicken stock
• 3 tbsp white miso paste
• 3cm piece fresh ginger, peeled, grated
• 2 red chillies, deseeded & sliced, 1 for soup, 1 for garnish
• 2 limes
• 125g mixed exotic mushrooms (shitake, oyster and enoki)
• 120g baby Pak choi, leaves separated
• Small handful of Thai basil
• Small handful of coriander
• 1 tbsp toasted sesame seeds
• 1 tbsp sesame oil
• 2 spring onions, thinly sliced

1. Cook your soba noodles according to the packet instructions and drain. Toss with a little sesame oil to stop them sticking together and set aside.

2. Pour the cold stock into a large saucepan, add the miso paste, grated ginger, sliced chilli, juice of 1 lime and raw chicken breasts. Place over a medium heat and bring to a gentle boil. As soon as it starts to boil, remove from the heat and cover with a lid, leaving the soup to cook in the residual heat in the pan for 5-10 minutes. The thinner the chicken, the quicker it will cook. Remove the breasts from the cooking liquor and set aside to cool for 5 minutes.

3. Add the sliced shitake, oyster and enoki mushrooms to the pan and simmer for 2-3 minutes, then add the Pak choi and simmer for a further minute, wilting the leaves.

4. Taste and add the juice from the second lime, or, if you would prefer, cut it up into wedges and use as a garnish at the end. Add seasoning as needed and if you like it spicier, add some more chilli.

5. Using two forks, shred the chicken breasts and add to the soup.

6. Divide the noodles between four bowls and pour over the soup. Scatter with toasted sesame seeds, a few sliced spring onions and red chilli, a handful of coriander and basil leaves and a drizzle of sesame oil.

7. Serve and enjoy!