Healthy Chicken Noodle Soup Recipe with Miso and Chilli
Fry shredded chicken in miso and gochujang and add to this nutritious broth for a gut-friendly meal ready in 30 minutes that's triple-tested and low calorie
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Cooking tools:
- Microplane
- Saucepan
- Nonstick skillet
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Fork
- Serving bowl
Ingredients
- 3 tsp toasted sesame oil
- a thumb-sized piece ginger finely grated
- 2 cloves garlic crushed
- 750ml chicken stock
- 1 pak choi quartered
- 100g mangetout
- 150g pack ready-cooked udon noodles
- 2 cooked chicken thighs
- 1 tbsp white miso
- 1 tbsp gochujang
- 1 tbsp sesame seeds toasted to serve
- a handful of leaves coriander chopped
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