Chicken Noodle Soup Recipe with Miso and Chilli

Miso and chilli chicken noodle soup

  • serves 2
  • Easy

Fry shredded chicken in miso and gochujang and add to this nutritious broth for a gut-friendly meal

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We’ve combined two fermented condiments here – miso made by fermenting soya beans with salt and koji (a type of fungus), and gochujang made from red chilli peppers, sticky rice, fermented soya beans and salt. Add these condiments towards the end of cooking to optimise levels of beneficial bacteria this soup.

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Ingredients

  • toasted sesame oil 3 tsp
  • ginger a thumb-sized piece, finely grated
  • garlic 2 cloves, crushed
  • chicken stock 750ml
  • pak choi 1, quartered
  • mangetout 100g
  • ready-cooked udon noodles 150g pack
  • cooked chicken thighs 2
  • white miso 1 tbsp
  • gochujang 1 tbsp
  • sesame seeds 1 tbsp, toasted to serve
  • coriander a handful of leaves, chopped

Method

  • Step 1

    Heat 1 tsp of the sesame oil in a large pan and cook the ginger and garlic for a few minutes. Pour in the chicken stock, bring to a simmer and add the pak choi, mangetout and udon noodles, and simmer gently for 2-3 minutes or until cooked.

  • Step 2

    Heat the remaining sesame oil in a non-stick frying pan and shred the chicken meat, discarding the bones and skin. Fry for 2-3 minutes or until crispy, then add the miso and gochujang, and fry for another minute.

  • Step 3

    Divide the veg, noodles and broth between 2 bowls, then top with the chicken, sesame seeds and coriander.

Try another of our best chicken noodle soup recipes here...

Chicken and Mushroom Noodle Soup Recipe

Nutritional Information

  • Kcals 538
  • Fat 13.4g
  • Saturates 3.1g
  • Carbs 66.4g
  • Sugars 8.3g
  • Fibre 6.3g
  • Protein 34.8g
  • Salt 3.6g
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