Green Tea Chicken Noodle Soup
Brought to you by Red Seal
Red Seal have created this super easy recipe, which makes for a healthy, warming winter meal.
Serves: 4
INGREDIENTS
2 Red Seal green tea bags
2 cups hot water
3 cups chicken stock
2 cloves garlic, sliced
2cm knob of fresh ginger, sliced
1 tablespoon soy sauce
1 tablespoon fish sauce
5 button mushrooms, thinly sliced
2 chicken breasts, sliced
200 grams dried noodles (soba noodles or round egg noodles will work well)
4 bok choy
¼ cup coriander leaves
2 tablespoons crisp fried shallots*
METHOD
Immerse the tea bags in the hot water for 3-5 minutes before removing and discarding.
Pour the green tea and chicken stock into a medium sized saucepan and add the garlic, ginger, soy and fish sauces.
Bring the liquid to the boil and then reduce to a simmer. Taste the broth and season with a little salt if needed.
Add the mushrooms, chicken and noodles to the pan and simmer until the chicken is just cooked through and the noodles tender.
Cut the bok choy in half lengthways and add to the pan for the last few minutes of cooking.
Distribute the chicken, noodles and vegetables between 4 bowls and then pour over the liquid.
Sprinkle with coriander leaves and shallots to serve.
Pantry note: Crispy fried shallots are found in packets or jars at Asian supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.