Chicken Miso Soup With Ginger

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (190.3 g)
  • Calories 347.9
  • Total Fat - 8.9 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 214 mg
  • Sodium - 63.7 mg
  • Total Carbohydrate - 45.3 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.9 g
  • Protein - 22.4 g
  • Calcium - 57.7 mg
  • Iron - 4.5 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.7 mg

Step 1

Cook the noodles in a saucepan of boiling water following packet directions and then drain and divide among 4 serving bowls.

Step 2

Meanwhile, bring stock to a boil in a saucepan over high heat and then add the broccolini and ginger and cook for 2 minutes or until broccolini is tender crisp and using tongs to transfer broccolini to prepared bowls.

Step 3

Place the miso paste in a small heatproof bowl and add a little of the stock, stirring until miso dissolves and then add the miso mixture to the saucepan and gently stir to combine and bring to a simmer.

Step 4

Remove from the heat and add chicken and mushrooms to the noodles and then ladle over miso mixture and sprinkle with green onions and nori, if using.

Tips & Variations


No special items needed.

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