Name: Healthy miso chicken soup
Total time: 30 min
Yield: Serves 2
Ingredients: 3 tsp toasted sesame oil; a thumb-sized piece ginger, finely grated; 2 cloves garlic, crushed; 750ml chicken stock; 1 pak choi, quartered; 100g mangetout; 150g pack ready-cooked udon noodles; 2 cooked chicken thighs; 1 tbsp white miso; 1 tbsp gochujang; 1 tbsp sesame seeds, toasted to serve; a handful of leaves coriander, chopped

Chicken Noodle Soup Recipe with Miso and Chilli

3 tsp toasted sesame oil
a thumb-sized piece ginger
finely grated
2 cloves garlic
crushed
750ml chicken stock
1 pak choi
quartered
100g mangetout
150g pack ready-cooked udon noodles
2 cooked chicken thighs
1 tbsp white miso
1 tbsp gochujang
1 tbsp sesame seeds
toasted to serve
a handful of leaves coriander
chopped

Method

step 1
Heat 1 tsp of the sesame oil in a large pan and cook the ginger and garlic for a few minutes. Pour in the chicken stock, bring to a simmer and add the pak choi, mangetout and udon noodles, and simmer gently for 2-3 minutes or until cooked.
step 2
Heat the remaining sesame oil in a non-stick frying pan and shred the chicken meat, discarding the bones and skin. Fry for 2-3 minutes or until crispy, then add the miso and gochujang, and fry for another minute.
step 3
Divide the veg, noodles and broth between 2 bowls, then top with the chicken, sesame seeds and coriander.