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Spicy miso chicken noodle soup
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200g flat rice noodles
1.2 litres hot chicken stock
3 tbsp Cooks’ Ingredients White Miso Paste
1 thumb-sized piece fresh ginger, grated
1 red chilli, deseeded and sliced
150g shiitake mushrooms, sliced
200g pak choi, leaves sliced
200g pack cooked chicken breast, shredded
1 tbsp toasted sesame seeds
2 tsp toasted sesame oil
1. Cook the noodles according to the pack instructions, drain and set aside.
2. Pour the stock into a large saucepan, add the miso paste, ginger, chilli, juice of 1 lime and shiitake mushrooms. Bring to the boil.
3. Add the pak choi, shredded chicken breast and simmer for 1 minute to wilt the leaves. Taste and add more chilli if you like it spicier.
4. Divide the noodles among 4 bowls and pour over the soup. Scatter with toasted sesame seeds and a drizzle of sesame oil and serve with the remaining lime, cut into wedges.
Typical values per serving:
This recipe was first published in January 2020.