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Recipe

Shirataki noodles with poached miso ginger chicken broth

Translucent, gelatinous shirataki noodles are as tasty as they are good for you, making this a flavourful, guilt-free meal.

Aug 19, 2015 3:21am
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Shirataki noodles with poached miso ginger

Ingredients

Shirataki noodles with poached miso ginger chicken broth
  • 1 litre light chicken stock
  • 5 centimetre piece ginger, peeled and sliced
  • 2 skinless, boneless chicken breasts
  • 4 baby pak choy, halved
  • 2 tablespoon white miso
  • 1 teaspoon sesame oil
  • 300 gram shirataki noodles (from asian food stores and online stockists), rinsed thoroughly and drained
  • 1/2 bunch chives, chopped

Method

Shirataki noodles with poached miso ginger chicken broth
  • 1
    Put the chicken stock in a pan with the ginger and bring to a simmer. Cook gently for 5 minutes. Add the chicken breasts, poach for 10 minutes or until cooked through, then remove and rest. Cook the pak choy for 4 minutes in the pan and remove.
  • 2
    Strain the broth into a clean pan. Add the miso and sesame oil and bring back to a gentle simmer. Slice the chicken and divide between four bowls with the noodles and pak choy.
  • 3
    Spoon over the hot broth and serve sprinkled with chives.

Notes

Check the chicken stock and miso labels if eating gluten free.

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