Congestion-clearing chicken noodle soup

15th June 2010

Your grandma was right about the recuperative properties of chicken soup too. This Asian-style chicken noodle broth is probably a bit too spicy for the kids, but is perfect if you’ve got a stuffy head, a chesty cough or are just generally feeling run-down. To make a vegetarian version, simply leave out the chicken.

Chicken soup has traditionally been regarded as a recuperative, restorative tonic in both Europe and Asia. This recipe includes pungent ginger and spicy chilli to clear your head and help you breathe more easily, shiitake mushrooms to stimulate your immune system, garlic and shallots for their antimicrobial properties, carrots for betacarotene (a pre-cursor to vitamin A, which is vital for healthy airway function), and red capsicum for a dose of vitamin C.

Ingredients:

  • 1 chicken breast
  • Sufficient water and liquid vegetable or chicken stock to cover the chicken in a shallow pan in a ratio of approximately 1 part stock to 3 parts water (the exact quantity of liquid will depend on the size of your pan)
  • 2 additional cups of stock (for the broth)
  • 5-10 slices of dried shiitake mushrooms (or 3-4 whole ones)
  • 50 g soba or udon noodles
  • 2 teaspoons of tamari or soy sauce
  • 5 cm piece fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1/2 teaspoon sesame oil 
  • 1 shallot, sliced finely
  • 1 small carrot, sliced finely
  • 30 g snow peas, coarsely chopped
  • 1/2 red capsicum, sliced finely
  • 1/4 - 1/2 chilli, sliced finely (use a larger quantity if you’re feeling particularly congested or prefer a more fiery flavour)

Instructions:

  1. Place the dried mushrooms in a small bowl, cover with boiling water, and leave to rehydrate for 20 minutes. When they’re soft and plump, remove them from the water and cut off the stems. If using whole mushrooms slice them into quarters or halves.
  2. Poach the chicken breast using a ratio of approximately 1 part stock to 3 parts water. To do this, first remove any tendons, skin or veins from the chicken. Place it in a shallow pan and cover with the liquid until the entire breast is submerged. Turn the stove on high until the liquid boils, and then cover the pan and simmer on low heat for 15-20 minutes or until the chicken is cooked. When cooked, slice or shred the chicken into small pieces, and place it in the serving bowl.
  3. Cook the udon or soba noodles in a small portion of water, as per the instructions on the pack. (This normally takes 8-10 minutes). When cooked, strain the noodles and place in the serving bowl with the shredded chicken.
  4. In a separate saucepan, combine the stock, tamari, grated ginger, crushed garlic and sesame oil, and bring the liquid to the boil. Put the lid on the pot, turn the heat down low and simmer for 5 minutes.
  5. Add the shiitake mushrooms and carrots, and continue simmering until the carrot is just tender.
  6. Add the snow peas, shallot, capsicum and chilli, and simmer for an additional two minutes.
  7. Ladle the vegetables and broth over the chicken and noodles.
  8. Inhale the cleansing spicy steam as you enjoy your soup!

This quantity makes sufficient for a hearty meal for one person, or an entrée-sized serving for two.

Back to News & Lifestyle