Sesame and Ginger Chicken Noodle Soup by Eve Kalinik | View the full programme via the emailed PDF
Chicken soup is said to be good for the soul, so this recipe is designed to provide some heartfelt nourishment for your mind as well as your microbiome. Bone broth contains amino acids that support the barrier of the gut and may help to manage inflammation. Spicy ginger is a natural anti inflammatory and the gentle heat of this soup really does warm the soul and the belly.
1 litre organic chicken bone broth
2-3cm piece of fresh ginger, peeled and finely sliced
1 garlic clove, crushed
2 organic free range chicken breasts
100g rice noodles
100g fresh shiitake mushrooms. sliced
120g pak choi, halved
2 teaspoons tamari
2 teaspoons mirin
Sesame oil to drizzle
1 teaspoon black sesame seeds
+ Heat the broth in a saucepan, add the ginger and garlic and bring to the boil.
+ Turn down the heat to a gentle simmer, add the chicken breasts and simmer for about 10 minutes until the chicken is cooked through. Remove the chicken from the pan and place on a chopping board.
+ Add the noodles to the broth, turn up the heat and cook for 5 minutes.
+ Add the mushrooms and pak choi, tamari and mirin and cook for a further 3-4 minutes.
+ Meanwhile, shred the chicken. Put it back into the broth and heat through for a minute, stirring.
+ Ladle into bowls, drizzle with a little sesame oil and sprinkle with the sesame seeds.