Turkey Miso Noodle Bowl
Makes 1 serving

INGREDIENTS
140 g Turkey breast (Sliced thinly so it poaches in the broth in a few minutes. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
400 g Chicken stock (Made up from a cube or a pot.)
1 tbsp (18 g) White miso paste
A thumb, sliced Fresh ginger
1 clove, about 3 g Garlic
100 g Cooked soba noodles (Cooked weight.)
100 g Pak choi
30 g Spring onion
Half a tsp (2 g) Toasted sesame oil
A few slices Fresh red chilli

METHOD
1. Bring the stock to a simmer with the ginger and the garlic, crushed, and let it sit at a bare simmer for five minutes.
2. Add the turkey slices and poach for three to four minutes, until they turn white and firm. Add the pak choi, halved, for the last minute.
3. Take the pan off the heat. Put the miso in a cup, loosen it with a ladle of the hot broth and stir it back into the pan. Do not boil it again.
4. Put the noodles in a bowl, pour the broth, turkey and greens over, and finish with the spring onion, sesame oil and chilli.

Contains gluten cereals, soya, sesame and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Miso made with barley carries gluten. White rice miso does not.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.

RECIPE NOTES
Miso stirred in off the heat keeps its flavour. Boiled, it goes flat and slightly sour, which is the usual complaint about home-made miso soup.
Soba is buckwheat and wheat in most UK packets, so it carries the gluten flag. Rice noodles swap in for a bowl with no gluten at all.

Full recipe: https://www.getfuel8.com/recipes/turkey-miso-noodle-bowl
