A quick, healthy, wholesome soup for a rainy day, packed full of protein and carbs, great after a post workout.
Serves: 2 | Prep: 15 mins | Cooks: 5-10 mins
Per serving: 511 kcals | 7.9g fat | 2.3g sat fat | 66.4g carbs | 7g sugar | 7.1g fibre | 41.3g protein | 2.5g salt
Ingredients
300ml/10fl oz chicken stock
250ml/9 fl oz boiling water
1×18-g/1 ¾ oz sachet miso paste
2-cm/ ¾ inch piece fresh ginger, peeled and finely grated
1 red chilli, deseeded and finely sliced
1 carrot, peeled and cut into thin strips
200g/7 oz pak choi, roughly chopped
150g/5 ½ oz dried egg thread noodles, cooked
1 cooked chicken breast, shredded
Dark soy sauce (optional)
4 spring onions, trimmed and finely chopped
Handful fresh coriander, roughly chopped, to serve
- Place the stock and boiling water in a saucepan and bring to the boil over a medium-high heat. Add the miso paste and simmer for 1-2 minutes.
- Add the ginger, chilli, carrot, pak choi, cooked noodles and chicken. Simmer for a further 4-5 minutes. Season to taste with soy sauce if using.
- Scatter the spring onions in the base of two warmed serving bowls and pour the soup over. Top with chopped coriander and serve immediately.
