Chicken in miso & mustard dressing

Recipe uploaded by

olive magazine

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Cook the noodles in plenty of water, following the instructions on the packet until just al dente. Rinse in cold water and drain.
2. For the noodle broth, bring the dashi to a boil, add the rest of the ingredients. Simmer until the sugar is dissolved.
3. Add the mushrooms and cook for a few minutes then add the prawns (or cooked meat) for 30 seconds to warm through. Divide the noodles between 4 large bowls then, into each bowl, ladle a quarter of the broth and 1 mushroom and 1 prawn. Divide the watercress between the bowls and top with an egg half. Add some spring onions and shichimi togarashi.

Per serving

138 kcalories, protein 21.9g, carbohydrate 6.6g, fat 1.8 g, saturated fat 0.3g, fibre 0.1g, salt 1.2 g

Latest comments and suggestions

• Shelly

  15 January 2008

  Shelly commented on this recipe

  the ingredients don't match the receipe - is this a mistake?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4199/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 500g skinless chicken breasts
• 2 tbsp sweet white miso paste
• 2 tbsp medium miso paste
• 2 tbsp marin
• 4 tsp caster sugar
• 150ml dashi stock or use the strained chicken cooking water
• 2 tbsp saké
• 1 tsp mustard (English or Japanese)
• 2 tbsp rice vinegar
• 4 spring onions , finely chopped

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation and cooking times

Low-fat

Ingredients

• 500g skinless chicken breasts
• 2 tbsp sweet white miso paste
• 2 tbsp medium miso paste
• 2 tbsp marin
• 4 tsp caster sugar
• 150ml dashi stock or use the strained chicken cooking water
• 2 tbsp saké
• 1 tsp mustard (English or Japanese)
• 2 tbsp rice vinegar
• 4 spring onions , finely chopped

Per serving

138 kcalories, protein 21.9g, carbohydrate 6.6g, fat 1.8 g, saturated fat 0.3g, fibre 0.1g, salt 1.2 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.