Ingredients
- 150 gr. shiitake mushrooms
- 2 large carrots
- 1 bunch of spring onions
- 350 gr. 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
- 200 gr. kimchee
- 250 gr. 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′, 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.
- Remove the mushrooms to a plate, and add the chicken and carrots to the pan.
- Cook for 10′, stirring regularly.
- Pour in the stock, bring to the boil, then simmer for 20′.
- Stir in the spring onions, mushrooms, tofu, soy sauce and chilli paste and simmer for a final 20′.
- Chop the kimchee and stir through just before serving.
- 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.