1I began with a litre of home made chicken stock for maximum flavour. If you can't make it, purchase the best quality stock you can afford to make this dish the best you can 🙂
3Pour chicken stock (room or fridge temp, not hot) into slow cooker and add dried Porcini mushrooms
4Roughly peel garlic and flatten slightly with back of large knife to release flavours and add these to slow cooker. This will be removed later when soup is strained so don't be overly concerned if a little skin goes in with them.
5Cut the bottom 1/4 (white end) off your bunch of spring onions and add them to slow cooker. Slice and reserve approximately 1 cup of the green ends and place them in the fridge for now, you'll use them later for garnishing the final soup.
6Add star anise to slow cooker.
7Roughly slice ginger and add it to slow cooker also.
8Add chicken thigh fillets to the slow cooker, whole.
9Cook on HIGH for 3hrs.
10Remove chicken from soup and set aside on cutting board
11Skim all solids from soup and discard. I use a slotted spoon or sieve ladle.
12Shred chicken into strips and return this shredded chicken to the broth soup along with soy sauce, miso paste and dried shitake mushrooms.
13Cook on LOW for 1hr
14After this hour add dried noodles and spinach leaves and cook for an additional 30mins or until noodles are softened and spinach wilted.
15Serve into 2 large serving bowls (or 4 small bowls)
16Top with the sliced green spring onions that you reserved earlier. One egg per bowl, cut in half and placed on top. If you like a little extra heat you can also scatter with chilli slices (optional)
17Inspired by a Miso Soup I saw being cooked on a fitness challenge TV show by UK chef Tom Kerridge
Submitted by Paulene Christie
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