Chicken Miso Soup with Noodles, Ginger and Spinach

An aromatic and refreshing low-fat Japanese-style soup that is ready in 20 minutes. Ideal for a quick lunch or supper.

Preparation time :	10 minutes
Cooking time :	10 minutes
Total time :	20 minutes

Serves: 4

Ingredients

2 x 300g tubs fresh chicken stock, such as Joubère
2 x 18g sachets Yutaka Japanese Miso Soup (paste)
2.5cm piece root ginger, peeled and thinly sliced
1 carrot, cut into thin strips
1 bunch salad onions, washed, trimmed and thinly sliced
190g pack Waitrose Cooked Chicken Skinless Breast Fillets, thinly sliced
225g bag baby spinach
2 x 150g packs Amoy Straight To Wok Traditional Medium Noodles

Method

1. Place the stock, 500ml boiling water, miso soup paste and ginger in a medium saucepan. Bring to the boil, then simmer for 3-4 minutes.
2. Add the carrot and half the salad onions and simmer for 2-3 minutes. Stir in the chicken and spinach and cook for a further 2-3 minutes.
3. Stir in the noodles, return to the boil and simmer for 1-2 minutes until thoroughly heated through. Ladle into large bowls and serve immediately, garnished with the remaining salad onions.

Cook's tips

Try adding 200g cooked prawns instead of chicken. Add them at Step 3, heating through thoroughly with the noodles. You could also substitute the spinach for a 200g pack green pak choi, washed and chopped.