Ever since I had the evil flu of death I have been craving an extra spicy soup. One of those soups that require a box of tissues and a cold beer on hand. This soup ended up just about perfect. It could have done with an extra chilli or two but I was stupidly erring on the side of caution. Don’t do that. Nothing fun ever comes from caution.

 

 

 

 

 

 

 

 

For this you will need:
3 garlic cloves
1 knob of ginger
2 birdseye chilli’s
1 stick of lemongrass
3 shallots
2 tablespoon peanut oil, more for frying
2 tablespoons soy sauce
100g oyster mushrooms
2 bunches of bok choy
1 packet Udon noodles
1/2 packet Fry’s chicken strips
2 tablespoons miso paste, dissolved in 1/2 cup water
bean sprouts

 

 

 

 

 

 

 

 

Start by making a paste out of the garlic, ginger, chilli, lemongrass and two of the shallots.

 

 

 

 

 

 

 

 

Along with the peanut oil and soy sauce. Give that a stir and leave it aside.

 

 

 

 

 

 

 

 

Give the chicken strips a quick fry in a sauce pan for around five minutes and set aside. Make sure you don’t overcook them as they will cook further in the soup later on.

 

 

 

 

 

 

 

 

Add some peanut oil to the saucepan and heat the paste quickly.

 

 

 

 

 

 

 

 

Stir through the mushrooms until they are coated in the paste.

 

 

 

 

 

 

 

 

Pour in some water, around 1 liter, and pop it back on the stove until it comes to the boil.

 

 

 

 

 

 

 

 

Once the water is boiling add in the noodles and cook for 10 minutes or until the noodles are just under cooked.

 

 

 

 

 

 

 

 

Stir though the bok choy. Don’t worry about the size of it; it will reduce down really quickly.

 

 

 

 

 

 

 

 

Add a handful of bean sprouts.

 

 

 

 

 

 

 

 

Along with the miso paste and the chicken strips.

 

 

 

 

 

 

 

 

Flavour with any extra soy sauce or peanut oil if you think you need it, if not then you are ready to serve!

(Yes, this is a different pot, I kinda ran out of room… make sure you start with a large pot!)

 

 

 

 

 

 

 

 

Top with some more bean sprouts and shallots.

 

 

 

 

 

 

 

 

 

 

 

If you have any silken tofu laying around then chuck some of that in there as well, why not!

This was so delicious. It had a slight bite to it so that you needed a water or beer to wash it down but the flavours weren’t over powering. Plus if you don’t count the chicken strips it’s very healthy!