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Chicken Miso and Noodle soup

Chicken Miso and Noodle Soup

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The yummiest chicken noodle soup. A must-try!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 25 mins
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1 Tbsp (15 ml) sunflower oil

1 onion, thinly sliced

1 clove garlic, crushed

1 Tbsp (15 ml) finely chopped fresh ginger

1.2 litres chicken stock

400 g skinless chicken breasts

100 g egg noodles

100 g pak choy (or use use tatsoi or baby spinach)

1 tsp (5 ml) sesame oil

3 Tbsp (45 ml) miso paste

10 g finely chopped coriander

Place the oil in a pot and gently fry the onion, garlic and ginger over low heat to release their flavours. Add the chicken stock and bring to a simmer. Add the chicken breasts and poach for a few minutes until cooked through. Remove the chicken from the stock and, using two forks, shred the meat. Keep to one side.

Add the egg noodles and pak choy to the stock and simmer for 5 minutes or until just cooked. Return the chicken to the soup and stir in the sesame oil and miso paste.

Serve immediately, garnished with chopped coriander.

What is Miso?

Miso is a paste made from fermented soy beans, rice or barley. It is high in protein, iron and zinc and helps to boost the immune system.