Lunch
Miso Chicken Noodle Soup
Gluten Free
Dairy Free
High Protein
Refined sugar free
⏱ 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.
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, until no longer pink on the outside.
- 3 Add the carrot and rice noodles and cook according to the noodle packet instructions, stirring occasionally to stop the noodles clumping together.
- 4 Add the pak choi for the final 2 minutes of cooking, so it wilts without turning mushy.
- 5 Remove the pan from the heat — this matters, as boiling miso can make it taste bitter and destroys some of its flavour. Mix the miso with a little of the warm broth in a small bowl until smooth, then stir it back into the soup.
- 6 Finish with a drizzle of sesame oil, spring onion if using, and a squeeze of lime just before serving.
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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.