Asian Chicken Noodle Soup

Chicken and Marinade

• 450 g chicken thigh, skinless, boneless
• 3 garlic cloves
• 2 cm ginger, fresh, peeled (approxx. 15 g)
• 3 green onions, trimmed and quartered (approx. 60 g)
• 3 sprigs cilantro, fresh, stems and leaves
• 2 tbsp miso paste
• 2 tbsp soy sauce
• 1 tbsp mirin

Broth

• 1 - 2 chilli, fresh (e.g. serrano), sliced (optional)
• 3 - 4 shiitake mushroom, dried, sliced
• 1 tsp sesame oil
• 1 tbsp chicken stock paste (see Tip)
• 1550 g water
• 4 eggs, large, washed
• 115 g carrots, halved lengthways and sliced (½ in.) (approx. 1-2 carrots)
• 100 - 155 g baby sweetcorn, preserved, canned, drained and halved
• 155 - 200 g broccolini (approx. 1 bunch) trimmed and cut into pieces (1½-2 in.)
• 395 g Chinese egg noodles, dried
  or 395 g Chinese egg noodles, dried
• 1 - 2 tsp salt, to taste
• 1 - 2 green onion, trimmed and cut into thin slices, to garnish
• 2 - 3 sprigs cilantro, fresh, leaves only, torn, to garnish
• 1 tbsp fried onion, ready-made, to garnish (optional)
• 1 nori sheet, cut into thin strips, to garnish (optional)