Miso Chicken and Noodle Bowl - Annabel Langbein
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Cooking tools:
- Microplane
- Kettle
- Pot
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Spoon
- Serving bowl
Ingredients
- 2 tbsp miso paste
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp finely grated fresh ginger
- 1 tbsp soy sauce or tamari
- 1/2 orange finely grated zest of
- 1 tsp sesame oil
- 1 tsp dashi powder or Japanese soup stock powder (optional)
- 4 cups boiling hot water
- 200 g boneless skinless chicken very thinly sliced
- 2 heads bok choy or other asian greens sliced
- 300 g cooked noodles
- freshly ground black pepper
- 2 spring onions thinly sliced
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