Chicken Noodle Miso Soup
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 12mins
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- Serves
- 4
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- Calories
- 264
Who doesn’t love a warming bowl of Chicken Noodle Soup? Miso paste gives this comforting favorite a Japanese umami upgrade — and it’s ready in just 12 minutes. This is the perfect opportunity for using up leftover roast chicken. Go for baby pak choi if you can as it is more tender. For larger pak choi, cut the stems into wide strips and the leaves into finer strips.
recipe updated 23 Feb 2022
Ingredients
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- Chicken stock
- 900 ml
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- Ginger
- 2 teaspoons
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- Spring onion
- 4
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- Carrot
- 1
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- Pak choi
- 4
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- Chicken breast
- 200 g
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- Miso paste
- 2 tablespoons
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- Egg noodles
- 300 g
Tools
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Stove
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Large saucepan
Step preview
- Add chicken stock, miso paste and ginger to a clean large saucepan
- Heat until just boiling - medium-high heat
- Simmer - 2 min, low heat
- Add spring onion, carrot, pak choi and chicken breast to the large saucepan
- Simmer - 3 min, low heat
- Add egg noodles to the large saucepan
- Cook until heated through while stirring occasionally - 2 min, low heat
- Serve immediately