Warming Miso Chicken Noodle Soup
Ingredients
1 tsp oil
2 tsp ginger, grated
2 garlic cloves, crushed
5 salad onions, finely sliced, whites and greens separated
200g mushrooms, sliced, we used M&S Baby Chestnut Vitamin D Mushrooms
2L hot chicken stock
650g chicken breast, we used Ocado British Chicken Breast Fillets
200g high-fibre noodles, we used Akagi Joshu Soba Noodles
4 tbsp miso paste, we used 2 sachets itsu Miso'easy Traditional Miso
120g baby spinach, we used M&S Spinach Washed & Ready to Eat
Soy sauce, to taste, we used M&S Light Soy Sauce Reduced Salt
4 servings
Calories~513 kcal
Protein~53 g
Carbs~48 g
Fat~11 g
Fiber~6 g
Sugar~4 g
Total recipe
Calories~2,050 kcal
Protein~210 g
Carbs~190 g
Fat~45 g
Fiber~25 g
Sugar~15 g
Method
Step 1
Put a pan over a medium-high heat. Add the oil, then the grated ginger and garlic cloves, the whites of the salad onions and fry for 30 secs until fragrant. Add the mushrooms and fry until the liquid has evaporated, about 5min.
Step 2
Pour in the hot chicken stock and bring to a simmer. Add in the chicken breasts and poach for 15-20min, before removing and shredding with 2 forks.
Step 3
Add the soba noodles to the simmering broth and cook according to the pack instructions. Add the chicken back in.
Step 4
Turn the heat off or to the lowest setting. Add the miso paste and spinach. The residual heat will wilt the greens quickly. Season with soy sauce.
Step 5
Ladle into bowls and sprinkle generously with the reserved spring onions.
