Ingredients
| 1.5 litres chicken or vegetable stock | |
| 3 cloves garlic, thinly sliced | |
| 3cm-piece ginger, cut into very fine matchsticks | |
| 1 red chilli, sliced | |
| 1 teaspoon sea salt | |
| 500g chicken thighs | |
| ¼ cabbage, cut into small bite-sized pieces | |
| 500g peeled pumpkin (I used butternut), cut into 5mm-thick pieces | |
| 2 tablespoons white miso |
This light and quick-to-put-together soup is a favourite and is, of course, very adaptable. I’ve taken to using wong bok or Chinese cabbage (also called Napa) which tastes sweeter to me. If I feel like crunchy cabbage I’ll add it at the very end, but sometimes I want a comforting softness and will add the cabbage with the chicken. I do add the pumpkin near the end so that it only just cooks without breaking down too much and has a bit of bite.
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Instructions
| 1. | Put the stock, garlic, ginger, chilli and salt into a large pot and slowly bring up to a simmer. |
| 2. | Add the chicken and cook over a low heat for 12-15 minutes or until the chicken is just cooked through. |
| 3. | Remove the chicken and, when cool enough to handle, shred with a pair of forks. Set aside. |
| 4. | Add the cabbage and pumpkin to the pot and cook until tender, about 5-10 minutes. |
| 5. | Add the chicken back in to heat through and stir in the miso. |
| 6. | Adjust seasonings to taste and ladle into serving bowls. |
| 7. | VEGETARIAN/VEGAN |
| 8. | Simmer the vegetable stock with garlic, ginger and chilli for 15 minutes to allow the flavours to infuse. |
| 9. | Proceed as for the main recipe, adding cubes of soft tofu just before serving. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings