Miso Chicken Soup

Broccolini and pak choy are naturally rich in vitamin C to support immune health, combined with lean chicken breast to provide protein and zinc – two nutrients to support cell growth and survival. Adding in oyster mushrooms adds a unique, delicate flavour to the soup broth, along with a boost of vitamin D and powerful antioxidants.

Ingredients 

• 1L salt-reduced chicken stock
• 180g dried ramen noodles
• ¼ cup white miso paste
• 5cm piece of ginger, peeled, cut into matchsticks
• 1 bunch broccolini, halved
• 2 cups leftover poached chicken, shredded
• 250g oyster mushrooms
• 2 bunches pak choy, halved
• 3 spring onions, thinly sliced
 

How to make

1. Heat the chicken stock and two cups of water in a large saucepan and bring to the boil. Add the ramen noodles and cook for 3 minutes. Remove noodles from the pan, strain and divide between four serving bowls.

2. In a small bowl, whisk the miso paste together with a tablespoon of boiling water. Add the ginger and miso mixture to the stock mixture. Bring to the boil and stir, ensuring miso is well dissolved. Add the broccolini, chicken, and mushrooms to the pan and allow to cook for two minutes.

3.  Stir through the pak choy and leave to wilt. Remove from heat and divide the soup between the four serving bowls. Top with spring onion and serve immediately.

Notes

Want to make it gluten free? Simply substitute the ramen noodles for thick rice noodles.

Leftover soup can be stored in the refrigerator for up to two days. Re-heat well prior to serving.

Nutritional information

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