The finished recipe. Turkey Miso Noodle BowlIngredients 1 to 6. 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.)Ingredients 7 to 10. 100 g Pak choi. 30 g Spring onion. Half a tsp (2 g) Toasted sesame oil. A few slices Fresh red chilliStep 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.Step 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.Step 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.Step 4. Put the noodles in a bowl, pour the broth, turkey and greens over, and finish with the spring onion, sesame oil and chilli.
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