Warming Miso Chicken Noodle Soup with Coriander & Fresh Chilli

Steps

1. Bring a full kettle to the boil.
2. Slice garlic and mushrooms. Pat chicken dry and thinly slice. Set all aside separately.
3. Remove string and place noodles in a medium heat-proof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well. Cut in a few places with kitchen scissors to make them easier to eat.
4. Heat sesame oil in a large pot on medium-high heat. Cook garlic and mushrooms for about 3 minutes, until softened. Add chicken and miso paste and cook for about 1 minute, to seal.
5. Add water measure and soy sauce to pot and bring to a simmer. Simmer for 5-6 minutes, until chicken is cooked through. Meanwhile, thinly slice bok choy.
6. When soup is cooked, remove from heat and add noodles, bok choy and spinach. Season to taste with salt and pepper.
7. Thinly slice chilli and pick coriander leaves.
8. Noodle soup topped with chilli, coriander and sesame seeds.