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    Spicy miso chicken noodle soup

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    Spicy miso chicken noodle soup

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    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
    2 limes
    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.


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