|3||chicken breasts — on the bone, halved|
|1||onion — chopped|
|2||garlic cloves — crushed|
|1-2||red chillies — seeded and chopped|
|500 ml||chicken stock — or vegetable stock|
|15 ml||soy sauce — or to taste|
|45 ml||miso paste — or to taste|
|6 thick slices||fresh ginger|
|250 g||portabellini mushrooms — halved or quartered|
|100-150 g||egg noodles|
|150 g||broccoli — cut into florets|
|2-3 large handfuls||baby spinach — or 2 large spinach leaves, shredded|
|2||limes — zested and juiced|
|salt and freshly ground black pepper|
|fresh coriander — to serve|
|toasted sesame seeds — to serve|
Heat an AMC 30cm Paella Pan over a medium temperature until the Visiotherm® reaches the first red area. Fry chicken on all sides for a few minutes.
Add onion, garlic, bay leaves and chillies and sauté for a few minutes.
Add water, stock, soy sauce, miso, ginger and mushrooms. Bring to the boil, reduce the heat, and simmer for about 20 minutes or until the chicken is just cooked.
Spoon out chicken. Allow to cool slightly, remove the skin and bones, and shred the meat.
Add the egg noodles and broccoli to the soup and simmer until just cooked. Check the packaging to see how long the noodles need to cook. If they need more than 5–7 minutes, add the egg noodles sooner.
Stir in the spinach and the cooked chicken and allow to warm through.
Season with lime rind and juice, salt and pepper. Serve immediately with fresh coriander and toasted sesame seeds.
Toast sesame seeds in a preheated AMC 24cm Chef’s Pan without any oil. Toss until light golden brown and toasted – take care as they burn easily.