tom norrington-davies' chicken noodle soup with mint and lemon

Blinking hell, it's brassic - but where's the snow? (Work with me people - we all know I'm two weeks late, and it's arrived, melted and started again - suspend your reality!) After almost freezing to my bike on the way home, Ana's taken the executive decision we're having one her favourite soups: Tom N-D's health-bang, frost-proof chicken noodle soup.

However, we're still in the throes of pretending to be intermittently fasting, so rather than noodles (which I love), we're bulking up it's spicy, fragrant goodness with a whacking bag of beansprouts:

Beansprouts are good, apparently, as they're a veg (or pulse sprouting - I'm not sure), but why do they come in such unhandy, large bags. I mean I know we used them all this time, along with a lurking pak choi, but I usually end up binning half a bag as you can't freeze them because they go all sloppy when they defrost. Boo to beansprouts.

Wine Time
It's difficult to pin a style of cuisine going on in the bowl, there's a little bit of everything really - ginger, soy sauce, honey, rice wine, chili, mint - I think we're fairly safe with 'Asian'. It's not massively aromatic, the honey gives it some sweetness and it's surprisingly hearty, so I'm going not with a Riesling or Gewurtztraminer, but a Pinot Gris.

Pinot Gris fact fans, is Pinot Grigio that's been ripened longer and picked later, so it's much riper and a touch sweeter, so it's got a great combination of body and acidity to match everything going on here. Actually a later-harvested Riesling would also work, but I like Pinot Gris' more, so there...

sources
chicken noodle soup with mint and lemon - Tom Norrington-Davies, was Delicious now The Owl Book