Hot, salty and savoury miso soup with noodles, vegetables and either chicken, prawns or tofu makes one of the most simple no-fuss meals that is instantly gratifying.
Ingredients
| 3 | Miso paste, sachets (soup concentrate) (Main) |
| 4 cups | Water, boiling |
| 3 cm | Ginger, thinly sliced |
| 250 g | Chicken breasts, boneless, sliced into thin strips |
| 10 | Button mushrooms, stems removed, sliced |
| 1 | Carrot, peeled and very thinly sliced |
| 1 handful | Snow peas |
| 400 g | Udon noodles, pre-cooked packet (Main) |
| 4 | Spring onions |
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Directions
- Combine miso soup concentrate, water and ginger in a medium-size pot and bring to the boil.
- Add chicken, mushrooms and carrot and simmer for about 3 minutes until chicken is just about cooked through.
- Add snow peas and continue simmering for 1 more minute.
- Place udon noodles in a bowl and pour over some boiling water to cover. Leave noodles to stand for a few minutes and tease them apart. Drain noodles and divide between serving bowls.
- Ladle hot soup and its contents over the noodles in bowls, dividing equally. Garnish with fresh spring onion.
Tip: You can also use dried udon noodles — just boil in a separate pot to the miso soup (this prevents the starch from the noodles mixing with the soup).
