Glutenfree Asian inspired chicken noodle soup

I am totally into soups, doesn’t matter if it is carrot soup, Vietnamese Pho or Miso soup. This recipe is a bit of a mash up that turned out to be delicious, so I hope you will like it too. Other takes on soups I love, are to follow. The ingredients are gluten free so it is a great dish to enjoy if you have problems with gluten. 
Check the label when you buy Miso paste, some brands can contain gluten. Mine is gluten free from soya but Miso can also be made from grains containing gluten so be aware when you shop.

Ingredients make 4:

Vermicelli rice noodles, I get mine in a big pack from my Asian supermarket, much cheaper than any high street grocery store (they charge you the same price for a small packet, ludicrous)

3 tbs Miso paste, again buy it at an Asian or Japanese store, Sainsbury sell some but it is not Miso and quite frankly disgusting and overpriced. You can keep it in the fridge for ages and use it in many dishes as a base, so a definite essential to have to have in your fridge

½ packet of stir fry Veggies, I get the prepared one as you have a bit of everything in it and it just makes the dish even easier

1 tbs of ground nut oil

1½ tbs of fish sauce

2 chicken breasts

1 chili or more if you like it hot

2 spring onions

1 handful of coriander

3 garlic cloves

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Let’s start with the noodles by placing them in a large Tupperware container, if you bought the big packet you will find that the noodles are in batches, take one batch as it should yield enough for 4. Cover it with boiling water and put the lid on, let it stand for 5-8 minutes, then drain and set aside. If you have still some left in the end you can keep them in the fridge for a couple days without any problems, use them in a stir fry perhaps.

Next dice the chicken into small cubes and also set aside. Chop the garlic, spring onions and chili and roughly chop the coriander.

Take a big pot for the soup; add the ground nut oil and about 1.5 liter of water. I heat mine up in the kettle to reduce cooking time. Add the chicken and bring to the boil, then reduce the heat so it just about bubbles away nicely. Now we can add the garlic, fish sauce, Miso paste and chili, if you opt for a hotter version, keep the seeds in. Let this cook for about 15 minutes. The chicken will give the broth extra flavor.

Once the time is up, add the stir fry veggies and simmer for another 5 minutes to soften them up a bit, but not boil the hell out of them.

This is it, ready to plate up. I take a shallow soup bowl and add the noodles, chicken and broth.

Finally top it with spring onions, coriander and chili slices. You have a divine soup, ready to enjoy!