Sesame and ginger chicken noodle soupChicken 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.