“Pressure Cooker” Chicken Noodle Soup: a CardioKit recipe

... perfect for the start of Autumn

Serves 2

This dish is inspired by the great David Chang of Momofuku. We have modified it for our CardioKit supporters.

The premise behind this recipe is to use up your leftovers to help create a super healthy, flavoursome soup.

You can make beautiful, rich chicken stock (or other flavours too) with leftover chicken bones or a few chicken thighs really easily – and a pressure cooker doesn’t need to be expensive, IKEA have a great option that is reasonably priced.

The leftover chicken carcass from a roast dinner/a few chicken thighs

1 carrot, roughly chopped

1 onion, peeled and roughly chopped

1 stick of celery, roughly chopped

1 bay leaf

a few peppercorns

120g shitake mushrooms, sliced

2 corn on the cob, corn shaved off

clove garlic

thumb sized piece of fresh ginger

2-3tbsp soy sauce

250g egg noodles

1 pakchoi, quartered

3 spring onions, finely sliced

  1. Place the chicken bones, carrot, onion, celery, bay leaf and peppercorns in your pressure cooker and pour in approx. 2 litres of water (making sure it doesn’t go over the maximum fill line)
  2. Fix the lid to the pan and cook on a high pressure for 45 minutes to an hour – you will get the best looking stock if you let it cool completely before opening but it doesn’t matter too much
  3. At this point you need to strain the liquid from the bones etc. and you can either freeze the stock and keep it until you need it or continue to make the soup
  4. If you’re continuing, bring the stock to a simmer, season and add sliced shitake mushrooms and shaved fresh sweet corn
  5. Continue cooking and grate in the clove of garlic and the ginger (peel it first) and the soy sauce until you have a rich umami broth (taste it after each tbsp and stop when it’s to your taste)
  6. Add the noodles and pakchoi and cook for a few minutes or until the noodles are cooked through
  7. Finish with slices of spring onion
  8. Eat in a large bowl as a Raman-style main meal.
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