Meals and Courses

  • 900 ml (1½ pints) chicken stock, made with boiling water
  • 2 x 18 g (¾ oz) sachets miso soup paste or 2 tablespoons miso paste
  • 2 teaspoons ready-chopped ginger
  • 4 spring onions, cut into thin strips
  • 1 carrot, cut into thin strips
  • 4 baby pak choi, halved
  • 200 g (7 oz) ready-cooked chicken breast, sliced
  • 300 g (10 oz) ready-cooked medium egg noodles

Place the chicken stock, miso paste and ginger in a medium saucepan and bring back to the boil. Simmer for 2 minutes.

Add the spring onions, carrot, pak choi and chicken and simmer for 3–4 minutes more.

Stir in the noodles and cook for a further 2 minutes to heat through. Divide between 4 bowls and serve immediately.

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