Japanese Chicken Miso Soup

4-6
Servings
5m
Prep Time
15-17m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (716.6 g)
  • Calories 490.4
  • Total Fat - 8.7 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 113.5 mg
  • Sodium - 1842.9 mg
  • Total Carbohydrate - 49.5 g
  • Dietary Fiber - 2.5 g
  • Sugars - 6.4 g
  • Protein - 53.6 g
  • Calcium - 91.5 mg
  • Iron - 3.6 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.4 mg

Step 1

Place stock, chicken fillets and ginger in a large saucepan and bring to the boil and then simmer for about 10 to 15 minutes, or until chicken is cooked and then remove chicken from pan and cool slightly.

Step 2

Prepare noodles according to packet directions and then drain and set aside.

Step 3

Add water, broccolini and mushrooms to stock in pan and bring to the boil and then let simmer for about 2 minutes, or until broccolini is just tender and then remove pan from heat.

Step 4

Meanwhile, thinly shred the chicken.

Step 5

Pour 1 cup of the soup into a heatproof jug and stir in the miso paste until smooth and then return to soup and stir until combined.

Step 6

To serve, divide noodles and chicken evenly among serving bowls and spoon over the hot soup and top with spring onions.

Tips & Variations


No special items needed.

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