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    Chicken Miso Soup with Noodles, Ginger and Spinach

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    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 20 minutes

    Serves: 4


    • 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


    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.

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    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.


    Average user rating

    4 stars