Chicken noodle broth

Method

1. Heat a little olive oil in a large saucepan, then add the chilli and garlic. Fry gently over a medium heat for 1 minute. Add the miso soup paste with 750ml boiling water, then stir and bring the mixture to the boil.
2. Add the chicken fillets. Reduce the heat, then add the fish sauce, soy sauce, star anise and ginger and simmer for 20 minutes. Remove the chicken to a plate with a slotted spoon and shred with a fork, then return to the broth and season.
3. Remove the saucepan from the heat, then stir in the rice noodles and set aside for 3 minutes to heat through.
4. Divide the chicken noodle broth between 2 large serving bowls, then scatter with fresh coriander leaves and serve.