Chicken Noodle Miso Soup

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recipe by Octopus Publishing https://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 Oct 8, 2019

Ingredients

  • Chicken stock icon
    Chicken stock
    900ml (3¾ cups)
  • Ginger icon
    Ginger
    2 tsp (about 4g)
  • Green onion icon
    Green onion
    x 4 (about 60g)
  • Carrot icon
    Carrot
    x 1 (about 50g)
  • Bok choy icon
    Bok choy
    x 4 (about 500g)
  • Chicken breast icon
    Chicken breast
    x 1¾ (about 200g)
  • Miso paste icon
    Miso paste
    2 tbsp (about 35g)
  • Egg noodles icon
    Egg noodles
    1¼ cups (about 300g)

Tools

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

Step preview

  1. Add chicken stock, miso paste and ginger to a clean large saucepan
  2. Heat until just boiling
  3. Simmer - approx 2 min
  4. Add green onion, carrot, bok choy and chicken breast to the large saucepan
  5. Simmer - approx 3 min
  6. Add egg noodles to the large saucepan
  7. Cook until heated through while stirring occasionally - approx 2 min
  8. Serve immediately
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