Chicken Noodle Miso Soup

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

  • Time icon
    Total Time
    12mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    351
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 Jan 30, 2019

Ingredients

  • Chicken stock icon
    Chicken stock
    900ml
  • Miso paste icon
    Miso paste
    35g
  • Ginger icon
    Ginger
    4g
  • Green onion icon
    Green onion
    60g
  • Carrot icon
    Carrot
    50g
  • Pak choi icon
    Pak choi
    500g
  • Chicken breast icon
    Chicken breast
    200g
  • Egg noodles icon
    Egg noodles
    300g

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 - approx 2 min
  13. Add prepared green onion
  14. Add prepared carrot
  15. Add prepared pak choi
  16. Add prepared chicken breast
  17. Simmer - approx 3 min
  18. Add egg noodles
  19. Cook until heated through while stirring occasionally - approx 2 min
  20. Serve immediately
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