Chicken Noodle Soup

Ingredients:

500g chicken thigh/leg

2 packets noodles (Mia Mian)

3 sliced ginger

1 stalk green onion ~ cut sections

600ml water

Salt and pepper to taste

Soup Base

3 tbsp white sesame seeds

1-1/2 tsp ginger

3 cloves garlic

2 tbsp miso

1-1/2 sugar

1/4 tsp ground white pepper

1-1/2 tsp salt

1/2 cup bonito flakes

1 tbsp sesame oil

2 tbsp soy sauce

1/3 cup heavy cream

Directions/Instructions:

1. Place the chicken meat skin-side down, score the meat and neatly trim off the sides.  Season the chicken with salt and pepper to taste on both sides, let it marinate for 10 mins.
2. Place the chicken bones in a medium-size pot and add in the ginger, green onions, and water.  Add the trimmed meat into the pot, and bring it to a boil.  Skim off any fat and scum from the chicken stock.  Turn the heat to low and let it simmer for 30 mins.
3. In a blender, add all the soup base ingredients.  Blend until a smooth paste.  Pour the mixture into a bowl and set it aside.
4. Heat oil in a medium-size pan, and sear the marinated chicken over low heat for about 6 mins for each side or until the chicken is golden brown and cooked through.  Remove and cut into slices.
5. Cook the noodles in a pot of boiling water for 60-90 seconds.  Blanch any green vegetable of your choice.
6. To assemble, ladle 1/3 cup of the miso soup base, and 1 cup of the chicken stock in a bowl.  Add cooked noodles, sliced chicken, and green vegetables.  Garnish with green onions and enjoy.