Spicy Chicken Noodle Soup


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




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


  1. 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.
  2. 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.
  3. Scatter the spring onions in the base of two warmed serving bowls and pour the soup over. Top with chopped coriander and serve immediately.