This flu-fighting soba noodle soup will give you maximum protection against the bugs before they can really take hold.
It’s made with shitake mushrooms, which contain lentinan – an active compound capable of fighting various infections. Protein-rich chicken also tames the tummy rumbles and contains vitamins A and magnesium, known to build a strong immune system and fight off viruses.
- 270g pack instant noodles (ramen, soba, udon or rice)
- 2 chicken breast fillets, sliced in half (makes 4 small pieces)
- 2 tbpn sesame oil
- 2 cloves garlic, crushed
- 2 tbsp grated ginger
- 2 L reduced salt chicken stock or broth (hot)
- 2 cups of water
- 2 cups dried shiitake mushrooms
- 1 tbsp miso paste
- 3 cups snow peas
- 2 long red chillis (optional)
- Coriander to garnish
- juice of 1 lime to taste
- Prepare the mushrooms as per packet instructions. Once soaked. Slice mushrooms thinly and set aside.
- Bring a large saucepan of water to a boil over high heat. Add the noodles and cook (soak) until just tender, about 4 minutes – or depending on packet instructions. Drain and set aside.
- Heat a large deep frying saucepan on high heat, add oil, garlic, ginger and miso and cook, stirring for 1-2 minutes. Add the stock, water and sliced mushrooms. Cover with a lid and bring to the boil and cook for 8-10 minutes. Add the chicken and cook until the chicken is just opaque throughout, about 8 minutes.
- Remove the chicken and set aside on a plate (until cool enough to slice).
- Add the show peas to pan of liquid and cook for 2 minutes. Once snow peas are tender, but still crisp. Turn off the heat.
- Divide the noodles, sliced chicken and soup mixture between bowls and top with coriander and chili to serve.