Ingredients:

• 2 chicken breasts
• 100g chestnut mushrooms, sliced
• 50g shiitake mushrooms, quartered
• 2 pak choi, quartered and washed
• 2 garlic cloves, crushed
• 7g ginger, sliced
• 1 tablespoon miso paste
• 900ml water or chicken stock
• 2 teaspoons olive oil
• Sea salt flakes
• Black pepper
• Spring onions, finely chopped for garnish
• 70g spaghetti, cooked

Directions:

Step 1: Season and Cook the Chicken

1. Season the chicken breasts with sea salt and black pepper. Set them aside for a few minutes to allow the seasoning to be absorbed.
2. Heat a large pot over medium heat and add 2 teaspoons of olive oil. Once the oil is hot, place the chicken breasts in the pot and fry until browned on both sides, about 4-5 minutes per side.
3. Remove the chicken breasts from the pot and set them aside on a plate. This step helps to lock in the juices and adds flavor to the soup base.

Step 2: Prepare the Aromatics and Mushrooms

1. In the same pot, add the crushed garlic and sliced ginger. Stir them around for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
2. Add the sliced chestnut mushrooms and quartered shiitake mushrooms to the pot, along with 1 teaspoon of olive oil. Stir and cook for 3-4 minutes until the mushrooms have softened and released their moisture. The mushrooms will enhance the depth of flavor in the broth.

Step 3: Make the Broth

1. Add 900ml of water or chicken stock to the pot with the mushrooms and stir in the miso paste until fully dissolved. Bring the broth to a boil, allowing the flavors to meld together.
2. Once the broth is boiling, return the browned chicken breasts to the pot, cover with a lid, and reduce the heat to a simmer. Let the soup simmer gently for about 30 minutes. This will infuse the chicken with the flavors of the broth and cook it thoroughly.

Step 4: Cook the Spaghetti

1. While the soup is simmering, bring a separate pot of water to a boil. Add a pinch of salt and cook the spaghetti according to the package instructions, usually for about 8-10 minutes until al dente.
2. Once the spaghetti is cooked, drain it and set it aside. You can toss it with a little olive oil to prevent sticking.

Step 5: Roast the Pak Choi

1. In a frying pan, heat 1 teaspoon of olive oil over medium heat. Add the quartered pak choi and season with salt and black pepper.
2. Roast the pak choi for about 3-4 minutes on each side, until they are soft, tender, and slightly charred. This will add a pleasant smokiness and a unique texture to the dish.

Step 6: Shred the Chicken

1. After 30 minutes of simmering, remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. Season with a little more salt and pepper to taste.
2. Return the shredded chicken to the pot, allowing it to warm up in the broth for a few minutes.

Step 7: Assemble the Broth

1. To serve, place some roasted pak choi leaves and finely chopped spring onions in the bottom of each bowl. This will give the broth a fresh crunch and added brightness.
2. Add a portion of the cooked spaghetti to each bowl.
3. Ladle the mushroom-rich broth with chunks of chicken into the bowls, ensuring that each serving has a balanced mix of ingredients.
4. Garnish with extra spring onions and a drizzle of olive oil if desired.

Serving:

Serve the soup hot, and enjoy the wonderful combination of tender chicken, rich broth, and earthy vegetables. The hint of miso and ginger adds a savory umami depth, while the noodles and pak choi make this dish hearty yet light.

Cooking Tips:

• Miso Paste: Miso paste is the key ingredient that gives the broth its savory, umami-rich flavor. If you don’t have miso, you can use soy sauce as a substitute, though the flavor profile will change slightly.
• Vegetable Variations: Feel free to add other vegetables like bok choy, spinach, or even carrots for extra nutrients and color.
• Spaghetti Substitute: If you prefer a more traditional noodle, you can swap the spaghetti for ramen noodles, soba, or udon. These will absorb the broth differently but add to the authentic texture of the dish.
• Storage: This broth can be stored in the refrigerator for up to 2 days. However, it’s best to keep the noodles separate to prevent them from getting soggy.

Nutritional Information (Per Serving):

• Calories: 320 kcal
• Protein: 30g
• Carbohydrates: 40g
• Fat: 12g
• Fiber: 5g
• Sugar: 6g
• Sodium: 600mg (varies based on stock or broth used)

FAQs:

1. Can I use other types of mushrooms?
   • Absolutely! You can use button mushrooms, oyster mushrooms, or any type of mushrooms you have on hand. Each variety will add its unique flavor and texture.
2. Can I make this recipe vegan?
   • Yes, to make this recipe vegan, simply replace the chicken with tofu or plant-based meat, and use vegetable broth instead of chicken stock.
3. Can I prepare the soup ahead of time?
   • Yes, the broth can be prepared ahead and stored in the fridge for up to 2 days. Just reheat and add freshly cooked noodles when ready to serve.
4. What can I use instead of pak choi?
   • Bok choy, spinach, kale, or even Napa cabbage would work well as substitutes for pak choi in this recipe.

Conclusion:

This Chicken, Mushroom, and Pak Choi Noodles Broth is a delightful balance of flavors and textures, offering a comforting and nutritious meal that’s perfect for any time of year. The miso-enriched broth, paired with tender chicken, earthy mushrooms, and vibrant pak choi, creates a bowl of goodness that’s both satisfying and light. Easy to make and packed with wholesome ingredients, this recipe will quickly become a favorite in your kitchen.