An Asian inspired Hoisin Chicken Noodle Soup, a glorious Hoisin Chicken breast and Swiss chard in a noodle broth. This dish is a bit of a homage to Wagamama a place I liked for quick and simple food in the UK.
Hoisin Chicken Noodle Soup.
It was nice to settle down to a bowl of simple Hoisin Chicken Noodle Soup for dinner this evening. Especially after spending 10 days of eating out in overly generous Hungarian Restaurants!
I have to say I am refreshed and ready to ‘rock & roll’ again. I have spent 10 days of relaxing in thermal spas, consuming a little too much beer and generally schlepping around the Hungarian countryside.
Although I may have been a little too lazy as the 4 1/2 hours it took me to mow the grass in our garden today nearly killed me. So this light but still substantial chicken noodle soup recipe really ticked all the boxes.
This dish was inspired by many a lunch or early evening nosh downs in a chain restaurant in the UK called Wagamama. It was a canteen kind of affair with shared tables and food being delivered when it was cooked.
But the thing it did exceptionally well was superb quick and relatively affordable Asian food. They specialised in lovely bowls of noodle soup and a glazed hoisin chicken noodle soup was always my favourite.
So I kinda took a punt at making myself years ago. After a little experimentation and some trial and error, I came up with this dish.
There are so many derivations you can play with on this recipe, in fact, I have a loosely related BBQ Pork Ramen recipe too!
As a result, I substituted with chard which has a beautiful iron-rich flavour, but you could add spinach or kale.
What Is Hoisin Sauce?
Hoisin Sauce is a sweet and salty sauce sometimes referred to as Chinese Barbecue Sauce. It is used widely in Asian recipes and has a very distinct flavour.
Its main ingredients are fermented soy, vinegar, a sweetening agent, garlic, ginger and Chinese Five Spice.
I love the stuf, it is the main constituent of the sauce closely associated with shredded duck and pancakes. It also forms the base of my slow cooker char siu pork rib recipe.
Bizarrely enough the name in Cantonese and Mandarin apparently translates to Seafood… Despite the fact that the recipe contains no seafood at all.
In all fairness, my toad in the hole recipe contains no toads… I promise!
I have to confess to cooking this fairly regularly. But the reason I have not posted it here on my blog is that I really did not have anything appropriately photogenic to serve it in.
However whilst we were in Budapest on Saturday we needed to stock up our ‘Asian & Indian’ supplies. I noticed these bowls and thought I could do something with them and I think they work superbly.
We managed to splash out more than 50% more of our fixed monthly outgoings in my favourite Asian store. So expect plenty more stuff from a similar place to this chicken noodle soup in the near future.
Asian Soup Recipes.
My love of soup is well documented here on my website and this chicken noodle soup is just one of my many Asian soups.
Food from Asia often features my favourite food profiles, hot, sour, sweet and Salty or has at least 3 of those elements.
Ingredients like soy sauce or fish sauce offer up the salty elements, the sour is often from ingredients like rice wine or mirin. With the sweetness coming from something like hoi sin sauce or often sugar!
You can add chilli to many of these recipes to go the full hog with those flavour profiles!
- 2 Tsp Hoisin Sauce
- 1 Tsp Dark Soy Sauce
- 1 Tsp Fish Sauce
- 1 Tsp Mirin
- 300 g Chicken Breasts
- 500 ml Chicken stock
- 20 g Ginger, Peeled and sliced into thin batons
- 4 Garlic Cloves, Minced
- 1 Star Anise
- 1 Egg, Boiled
- 1/2 Tbsp Miso paste
- 75 g Swiss Chard Leaves, Roughly shredded
- 100 g Egg Noodles
- Mix together the hoisin sauce, Dark Soy, Fish Sauce and mirin to form and use it to coat the chicken breasts and allow to marinade for 1 hour
- Bring together a standard chicken stock with the ginger, garlic and star anise and allow the flavours to infuse on a low heat whilst the chicken is cooking
- When marinaded cook the chicken breast over a medium high heat in a frying pan with a touch of oil until cooked which should take about 10-12 minutes, naturally longer if you have a larger piece of meat, when cooked set aside to rest
- Bring a pan of water to the boil and add one egg and boil to just beyond soft which should take 6 minutes
- Whilst the egg is boiling stir in the miso paste into the stock mixture and remove the star anise
- Add your egg noodles to the simmering stock and after 1 or 2 minutes stir in the swiss chard leaves
- To assemble slice your chicken fairly thinly and then spoon out the chard, noodle and stock mix into a bowl, then lay on the chicken breast and finally add half a boiled egg into each bowl
I usually batch freeze my chicken stock in 250ml servings and if I want an Asian style broth I will infuse with flavourings at a later date. Adapted from Wagamama
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 500 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 243mg Sodium: 1202mg Carbohydrates: 32g Fiber: 2g Sugar: 8g Protein: 61g