Glutenfree Asian inspired chicken noodle soup

img_20160531_200905-cprtI am totally into soups, doesn’t matter if it is carrot soup, Vietnamese Pho or Miso soup. This recipe is a bit of a mash up that ended up being delicious so I hope you will like it too. Other takes on soups I love will follow. The ingredients are gluten free so it is a great dish to enjoy if you have problems with gluten. Make sure to check the label when you buy Miso paste as some brands can contain gluten. Mine is gluten free but sometimes Miso can also be made from grains that contain gluten.

Ingredients make 4:

  • 20160811_085507Vermicelli rice noodles, I get mine in a big pack from my Asian supermarket, much cheaper
    than any high street grocery store (they charge you the same price for a small packet, ludicrous)
  • 20160811_0856123 tbs Miso paste, again buy it at an Asian or Japanese store, Sainsbury sell some but it is not Miso and quite frankly disgusting and overpriced. You can keep in the fridge for ages and use it in many dishes as a base so a definite thing to have to have in your fridge
  • ½ packet of stir fry Veggies, I get the prepared one as you have a bit of everything in it and it just makes the dish even easier
  • 1 tbs of ground nut oil, I use it doesn’t impact on flavor
  • 1½ tbs of fish sauce
  • 2 chicken breasts
  • 1 chili or more if you like it hot
  • 2 spring onions
  • 1 handful of coriander
  • 3 garlic cloves

Let’s start with the noodles by placing them in a large Tupperware, if you bought the big packet you will find that the noodles are in batches, take one batch as it should yield enough for 4. Cover it with boiling water and cover, let it stand for 5-8 minutes, then drain and set aside. If you have still some left in the end you can keep them in the fridge for a couple days without any problems, to use up in a stir fry perhaps.

Next dice the chicken into small cubes and also set aside. Chop the garlic, spring onions and chili and roughly cop the coriander.

Take a big pot for the soup; add the ground nut oil and about 1½ liter of water. I heat mine up in the kettle to reduce cooking time. Add the chicken and bring to the boil, then reduce the heat so it just about bubbles away nicely. Now we can add the garlic, fish sauce, chili (if you opt for a hotter version keep the seeds in) and the Miso paste. Let this simmer for about 15 minutes. The chicken will give the broth extra flavor.

Once the time is up, add the stir fry veggies and simmer for another 5 minutes to soften them up a bit but not boil the hell out of them.

And we are ready to plate up. I take a shallow soup bowl and add the noodles. Then top it with chicken and broth.


Finally sprinkle it with spring onions, coriander and chili slices and you have a divine soup to enjoy!

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