There are some dishes which you just know are doing good things for your insides. This is one of them. I loosely followed a recipe but it’s quite easy to adapt, certainly any green veggies work well. I took the easy option and used shredded roast chicken but you could easily cook chicken thighs in the stock and shred yourself. Another option is to make it vegetarian and add firm, diced tofu. There are many possibilities and they’re all delicious and nutritious!
Ingredients: 1 tablespoon vegetable oil, 2 cloves of garlic (minced), 1 inch fresh ginger (minced), 2 inches fresh lemongrass (cut in half and bruised), 1.5L vegetable or chicken stock, 3 tablespoons soy sauce, 1 teaspoon rice wine vinegar, 2 pre-cooked chicken breast shredded, handful of shiitake mushrooms, large handful of snow peas, 1 large bok choy, 2 packets soba noodles, 2 spring onions diced & a large handful of coriander chopped.
This served 4 happy customers.
Method:
- Head oil in a heavy based saucepan/Dutch oven, add garlic, ginger and lemongrass and cook until fragrant. Add stock, soy sauce, vinegar and bring to the boil.
- Add shiitakes and bok choy stems to soup and cook for ~15 minutes.
- Add chicken, snow peas and bok choy leaves to the soup. Taste and add extra soy or vinegar if necessary.
- Cook the noodles as per the packet directions. Portion into each each serving bowl.
- Pour over ladles of soup and veggies and garnish with spring onions and coriander to serve.
Enjoy!
Bri xx
themoderndaypantry 