Chicken and carrot noodle soup

(For 4 portions)

• 2 punnets BroccoCress
• 1500ml chicken stock
• 160g cooked chicken breast
• 80g finely sliced shallots
• 80g finely chopped white onions 
• 30g curly kale
• 160g sliced carrots 
• 1 tbsp soy sauce
• 20g miso paste 
• 20g finely sliced ginger 
• 120g fresh eggs noodles

• Whisk the miso paste into the chicken stock and bring to simmer. 
• Add to the simmering stock the sliced shallots, the sliced carrots, the finely chopped onions, curly kale, soya sauce and finely sliced ginger. 
• Let simmer for 5 minutes. 
• Shred the chicken breast with a fork and add it to the simmering stock. 
• Let simmer for 5 minutes and add the eggs noodles, cook for a further 3 minutes. 
• Take off the heat and fold gently in the soup the freshly cut BroccoCress. 
• Serve immediately.

Recipe: Franck Pontais