Chicken & Soba Noodle Broth

Cook Time 30 minutes

Servings 4-6


2 carrot, cut into thin strips (julienne)

1 Daikon (white radish), cut into thin strips (julienne)

1 onion, finely sliced

1 teaspoon ginger paste

¼ cup miso

spring onion, thinly sliced on an angle

2 cups baby spinach, packed or wombok

6 nori seaweed sheets, sliced in 10 cm x 2 cm strips

2 shallots, sliced in rounds, white and green

Soba noodles

Shredded Chicken (optional)

4 cups chicken stock

1 Chicken carcass

Enough water to cover the chicken

Vegetables – carrots, celery, potatoes etc.

Bay Leaves


Apple Cider Vinegar

Bring to boil. Turn down the heat and simmer for 1 hour


Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about 3 minutes. Drain and set aside.

In a large saucepan over medium-high heat, place 1 tablespoon ghee, onion, carrot, daikon and sweat (1 minute).  Add and whisk together the stock, 4 cups water, miso and ginger. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about 3 minutes.

Add the seaweed and spinach and cook until slightly softened but still bright green about 1 minute. Add the green onions. Taste and adjust the seasonings.

Using tongs, divide the noodles evenly among warmed bowls and then ladle in the soup. Serve immediately.


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