Gok’s chicken noodle soup
If you’re in need of a midweek pick me up, then Gok’s chicken noodle soup is the perfect feelgood food for days in lockdown - If this dish had arms it would wrap itself around you, and give you a huge hug!
But can our presenters copy it live in the studio? Phillip and Holly cook alongside Gok in his noodle masterclass.
Chicken noodle soup
1 chicken breast fillet
4 tbsp dark soy sauce
500ml boiling water
2 sachets miso *You can also use knorr liquid stock pot or vegetable bouillon powder in place of the miso
Dash light soy
Dash fish sauce
4 spring onions, diagonally cut
Grated garlic clove
1/2 red chilli, deseeded and sliced
1/4 inch grated ginger
1 packet instant noodles (*you do not need the flavouring sachet)
Handful red pepper, julienne
Handful bean sprouts
To garnish: handful fresh coriander, red chilli and spring onions
To poach the chicken breast, place into a pan and cover with boiling water. Add the dark soy and simmer for approximately 7-8 minutes or until cooked through. Drain and shred the meat.
Bring 500ml water to the boil in a pan or wok, then add the miso or stock
Add light soy sauce, fish sauce, spring onions, garlic, chilli and ginger. Cook for 20 seconds.
Put the noodles into the broth and cook for 1 minute
Add the spinach, red pepper and bean sprouts. Boil for 2-3 minutes, or until the noodles are soft
Season to taste, add sesame oil and ladle into a large serving bowl
Sprinkle over the shredded chicken and the vegetable garnish