Peel and finely slice the red onion. Finely dice the garlic, ginger and chilli.
Pick the leaves from the coriander and finely chop the stalks. Finely slice the spring onions.
Slice the celery and carrot on the mandolin. Finely dice the courgette.
Thinly slice the chicken.
Soak the rice noodles in warm water to soften.
Heat a wok, add a dash of peanut oil and sweat the onion, carrot and celery.
Once transparent add the ginger, coriander root and garlic and cook for a minute. Add the water, the lemongrass and miso paste and bring to the boil. Add the chicken, reduce the heat and cook gently until the chicken is cooked through. Add the noodles and courgettes 3 minutes before serving and continue cooking until they are soft. Finish the dish with the chilli, lime juice, coriander leaves and spring onions.
Season with soy sauce if necessary and serve immediately.
«Vary this recipe by replacing the chicken with prawns or tofu.»
A light Japanese soup made with miso paste, chicken, courgette, celery and rice noodles.