This weeknight dinner is simple, delicious and it gets a gut health tick too. If you have a Thermomix, you can find the Thermomix version of the recipe over on the Cookidoo platform.
Savoy cabbage is a particularly good source of prebiotic fibre, as are spring onions (shallots), making them excellent ingredients to support your microbiome. By including plenty of prebiotics in your diet you can increase your microbial diversity and help the beneficial bacteria in your microbiome to thrive.
When choosing noodles, go for quality wholegrain or soba noodles over white, as they’re more likely to contain prebiotics. Another good option is shirataki noodles made from konjac yam. They’re gluten-free and a rich source of prebiotics. Like other fermented foods, miso is a source of probiotics (beneficial bacteria) which can also help support your gut health.
1000 g (1 litre) quality chicken stock/broth
400 g chicken tenderloins
200 g brown rice chia noodles (or use your preferred noodles – gluten free if needed), cooked according to packet instructions
20 g peeled fresh ginger, grated
8 shitake mushrooms, finely sliced
100 g enoki mushrooms
1 bunch gai larn, tender leaves and stalks only (thicker stalks can be discarded)
350 g savoy cabbage, shredded
50 g (2 tbsp) white miso paste (gluten free)
2 tbs tamari or soy (gluten free if needed)
Toasted sesame seeds, to serve
3 spring onions, trimmed and shredded
Bring the stock to the boil in a medium saucepan. Add the chicken tenderloins, cover with a lid and remove from heat. Leave for 15 minutes. The chicken will poach gently this way.
Meanwhile bring a large pan of water to the boil and add the noodles. Cook for 6-8 minutes, or according to packet directions, until just tender, drain.
Remove chicken from stock using tongs and use your fingers to shred into bite-sized pieces, set aside. Bring the stock to a rapid boil and add the ginger, mushrooms, gai larn and cabbage. Bring back to the boil, cook for another minute then stir through the miso and tamari/soy.
Divide noodles between each bowl, top with the shredded chicken and ladle over the soup and vegetables. Sprinkle a few toasted sesame seeds on each bowl and scatter with the shredded onion.
(Thermomix method on Cookidoo)