Japanese chicken noodle soup


400ml Cook’s Ingredients Chicken Stock
½ tbsp soy sauce
50g Clearspring Organic Udon Noodles
1 essential Waitrose Carrot, sliced
75g essential Waitrose Mushrooms, sliced
75g essential Waitrose British Wafer Thin Roast Chicken, shredded
25g essential Waitrose Spinach


1. Bring the stock and soy to the boil in a medium saucepan. Add the noodles, carrot and mushrooms, cover and simmer for 6-8 minutes.

2. Add the chicken and spinach and cook for 1 minute until the spinach has wilted.

  • Total time: Ready in 15 minutes 15 minutes

Serves: 1

Nutritional Info

Typical values per serving:

Energy 1439.296kJ
Fat 4.4g
Saturated Fat 2.1g
Carbohydrate 48.1g
Sugars 10g
Salt 3g

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2 stars

Average user rating Based on 6 ratings

This recipe was first published in Wed Nov 20 11:04:00 GMT 2013.