June 11, 2017
Dinner, Main Dish, Soups/Stews,
Vegetables, Mushrooms, Asian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Cooked Chicken or Beef, Cooked Chicken more
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"From our Sunday newspaper The Sunday Times."
Cook the noodles in a saucepan of boiling water following packet directions and then drain and divide among 4 serving bowls.
Meanwhile, bring stock to a boil in a saucepan over high heat and then add the broccolini and ginger and cook for 2 minutes or until broccolini is tender crisp and using tongs to transfer broccolini to prepared bowls.
Place the miso paste in a small heatproof bowl and add a little of the stock, stirring until miso dissolves and then add the miso mixture to the saucepan and gently stir to combine and bring to a simmer.
Remove from the heat and add chicken and mushrooms to the noodles and then ladle over miso mixture and sprinkle with green onions and nori, if using.
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