Lunch
Miso Chicken Noodle Soup
Dairy-Free
High Protein
Nutrient-Dense
⏱ 25 min total
🍴 Serves 2
A warming miso broth with chicken, rice noodles, pak choi, carrots and fresh ginger.
Chicken provides lean protein, while pak choi and carrots add vegetables and fibre. Miso brings a savoury fermented flavour to the broth, while fresh ginger adds warmth.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 200 g skinless chicken breast, thinly sliced
- 100 g dried rice noodles
- 1 pak choi, chopped
- 1 carrot, cut into thin strips
- 15 g fresh ginger, grated
- 750 ml low-salt chicken stock
- 2 tbsp white miso paste
- 1 tsp sesame oil
- 1 spring onion, finely sliced, optional
- Lime wedges, to serve
Method
- 1 Bring the chicken stock and ginger to a gentle simmer in a saucepan.
- 2 Add the chicken and cook for approximately 5 minutes.
- 3 Add the carrot and rice noodles and cook according to the noodle packet instructions.
- 4 Add the pak choi for the final 2 minutes of cooking.
- 5 Remove the pan from the heat. Mix the miso with a little of the warm broth in a small bowl, then stir it back into the soup.
- 6 Finish with sesame oil, spring onion if using and a squeeze of lime.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.