Quick recipe finder Chicken noodle miso soup
Everybody loves a warming bowl of chicken soup. This soup flavoured with miso is perfect for a light healthy lunch.
This meal is low calorie and provides 331 kcal, 26g protein, 42g carbohydrate (of which 3.3g sugars), 6.7g fat (of which 1.5g saturates), 4g fibre and 1.4g salt per portion.
Ingredients
- low-calorie cooking spray
- 5cm/2in piece fresh root ginger, chopped
- 3 garlic cloves, crushed
- pinch of crushed chillies
- 3 tbsp miso paste
- 2 tbsp lime juice
- 200g/7oz fine egg noodles
- 2 chicken breasts, 125g/4½oz each, thinly sliced
- 125g/4½oz shiitake mushrooms, sliced
- 70g/2½oz baby sweetcorn, chopped
- 200g/7oz sugar-snap peas, halved
- 85g/3oz watercress, tough stems removed
- soy sauce, to serve
Method
Spray a large saucepan with oil and heat over a medium heat. Add the ginger, garlic and chillies and stir-fry for 1 minute.
Add 1.7 litres/3 pints boiling water and bring to a simmer. Stir in the miso paste, lime juice and noodles and cook for 1 minute. Cover and set aside.
Spray a large wok or frying pan with oil and stir-fry the chicken, mushrooms and sweetcorn for 2-3 minutes. Add the peas and cook for 2 minutes, or until the chicken is cooked through.
Transfer the soup to 4 bowls, spoon over the vegetables and chicken. Top with watercress and serve with soy sauce on the side.
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