Chicken Noodle Soup Recipe with Miso and Chilli

Healthy miso chicken soup

Name: Healthy miso chicken soup
Total time: 30 min
Yield: Serves 2
Ingredients: 3 tsp toasted sesame oil; a thumb-sized piece ginger finely grated; 2 cloves garlic crushed; 750ml chicken stock; 1 pak choi quartered; 100g mangetout; 150g pack ready-cooked udon noodles; 2 cooked chicken thighs; 1 tbsp white miso; 1 tbsp gochujang; 1 tbsp sesame seeds toasted to serve; a handful of leaves coriander chopped

Adam Bush

Published: September 3, 2019 at 4:01 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.3 ratingsRate

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

Healthy

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Alternatives

Complete the dish

Try this healthy chicken soup, then check out our healthy chicken casserole, healthy chicken stew and healthy chicken thighs recipe plus more delicious healthy chicken recipes. Also try our recipes for classic chicken soup and chicken and rice soup.

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.

Ingredients

Nutrition

3 tsp toasted sesame oil
a thumb-sized piece ginger

finely grated
2 cloves garlic

crushed
750ml chicken stock
1 pak choi

quartered
100g mangetout
150g pack ready-cooked udon noodles
2 cooked chicken thighs
1 tbsp white miso
1 tbsp gochujang
1 tbsp sesame seeds

toasted to serve
a handful of leaves coriander

chopped

Nutrition: per serving

kcal538

low
fat13.4g

low
saturates3.1g
carbs66.4g
sugars8.3g
fibre6.3g
protein34.8g

high
salt3.6g

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...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 5 out of 5.3 ratings

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