Chicken Miso Noodle Soup


My mother was in town the other week and I wanted to cook her something really nice. I had recently bought the new Donna Hay magazine on iPad and came across this amazing dish. Donna Hay magazine would have to be one of my favourite and being able to download them on iPad is very convenient, plus, they are very well put together. This dish was extremely tasty and not too involved either so being in the midst of winter it is the perfect dish for our cold weather.


1.6kg Chicken, Rinsed and Drained
– 1 Tbsp Grape Seed Oil
– 500g Chicken Wings
– 3 Garlic Cloves, Peeled and Sliced
– 1 x 5cm Piece (50g) Ginger, Peeled and Sliced
– 2.5L Water
– 60ml Soy Sauce
– 1 Tbsp Dashi Powder (Specialty Ingredient)
– 55g Miso Paste
– 15g Dried Shiitake Mushrooms
– Sea Salt Flakes
– 100g Fresh Shiitake Mushrooms
– 200g Dried Egg Noodles
– 1 Tbsp Grape Seed Oil
– ¼ Tsp Sesame Seeds
– ¼ Tsp Black Sesame Seeds
– ½ Tsp Ground Chilli
– 1 Tsp Sesame Oil
– ¼ Tsp Sea Salt Flakes

Using poultry scissors, cut the chicken in half, carefully remove the skin and set aside. Heat the grape seed oil in a large saucepan over high heat. Throw in the chicken wings, leek, garlic, and ginger and cook stirring for 4-6 minutes until golden. Once golden add the halved chicken, water, soy sauce, dashi, miso paste, dried mushrooms and bring to a boil. Once boiling reduce to a medium heat and simmer for 1½ hours. Strain, reserving the stock and chicken halves.
While the soup is cooking, place the chicken skin in a large non-stick fry pan over medium heat. cook for 6 minutes on each side or until the skin is crisp and golden. Drain on absorbent paper and sprinkle with sea salt flakes.
Wipe out the pan and return it to medium heat. For the chilli sesame oil, add the grape seed oil, sesame seeds and cook, stirring for 2-3 minutes or until golden. Remove from the heat and add the chilli, sesame oil and sea salt. set aside.
Shred the chicken, and discard any bones. Return the stock to a clean saucepan and bring to a boil. Add the fresh mushrooms and cook for 5 minutes. Add the chicken, noodles and cook for 4-6 minutes or until the noodles are tender. Divide the noodles between bowls and spoon over the soup. Top with crisp chicken skin and drizzle with the chilli sesame oil and enjoy.
Full Credit to Donna Hay, recipe from the Jun-Jul 2014 Donna Hay magazine

Miso Beef


Ok! I haven’t had the chance to get all the photos and post together about the Great Friday cook off so for now it will be next weeks post. It was definitely a long weekend thats for sure. The recipe I am going to post was Thursday and Sundays cook up which was miso marinated skirt steak and brisket. I stumbled across this recipe on last week (I adapted it a little bit to make it more my own) as I wanted to impress my friends with hanger steak, they had only seen it on my blog. Unfortunately, my local butcher down at Swansea didn’t have any but what they did have was 2.48 kilos of skirt steak which is from the same Plate Cut (very grainy but very robust flavoured steak).



– Steak (any steak is fine the marinade is enough for 2.5kg)

– 2 Tbsp White Miso Paste*

– 1 Tbsp Shaoxing Wine* (Pronounced Shaow-SHEEN)

– 2 Tbsp Champagne Vinegar (or red wine)

– 2 Tsp Brown Sugar, Compacted

– 2 Tsp Garlic, Crushed

– 1/2 Tsp Cayenne Pepper

*Specialty ingredient see below



First you want to combine all marinade ingredients into a measuring jug and whisk to combine. Pour over meat in a large bowl, combine and leave to marinate in the fridge for as long as you can. I left the meat to marinade for 5 hours but 1 to 2 or even over night are all fine.


Set the SousVide to your liking. I generally set it to 58° because that is the temperature half way between medium-rare and medium so it pleases most people. You want to cook the steak for 3 and a half hours then brown on all sides. I served this with steamed greens and mash potato as there was ten of us and I didn’t want to take the attention off the prized steak.

Below is a link to Kongs in Victoria Park. across the road from Park Center they have all ingredients you will need or they can get in for you if you give them some notice

Adapted from Chef John’s recipe on