Chicken Noodle Miso Soup

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recipe by Octopus Publishing https://www.octopusbooks.co.uk/

  • Time icon
    Total Time
    12mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    301
based on 1 ratings

Who doesn’t love a warming bowl of Chicken Noodle Soup? Miso paste gives this comforting favorite a Japanese umami upgrade — and it’s ready in just 12 minutes. This is the perfect opportunity for using up leftover roast chicken. Go for baby pak choi if you can as it is more tender. For larger pak choi, cut the stems into wide strips and the leaves into finer strips.

recipe updated Jun 15, 2018

Ingredients

  • Chicken stock icon
    Chicken stock
    900ml
  • Miso paste icon
    Miso paste
    2 tbsp
  • Ginger icon
    Ginger
    2 tsp
  • Green onion icon
    Green onion
    x 4
  • Carrot icon
    Carrot
    x 1
  • Pak choi icon
    Pak choi
    x 4
  • Chicken breast icon
    Chicken breast
    x 1¾
  • Egg noodles icon
    Egg noodles
    1¼ cups

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside chicken stock: boiling
  2. Prep and set aside ginger: chopped
  3. Prep and set aside green onion: finely sliced
  4. Prep and set aside carrot: finely sliced
  5. Prep and set aside pak choi: halved
  6. Prep and set aside chicken breast: sliced & cooked
  7. Get a clean large saucepan
  8. Add prepared chicken stock
  9. Add miso paste
  10. Add prepared ginger
  11. Heat until just boiling
  12. Simmer for approx 2min
  13. Add prepared green onion
  14. Add prepared carrot
  15. Add prepared pak choi
  16. Add prepared chicken breast
  17. Simmer for approx 3min
  18. Add egg noodles
  19. Cook for approx 2min until heated through while stirring occasionally
  20. Serve immediately
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