This Miso soup tastes great and takes no time at all to make…its full of veg & flavour
Serves: 2
Prep: 5 mins
Cook: 10 mins
Ingredients:
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2 Chicken breasts (skinless)
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45g miso paste
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160g Stir fry veg pack (bean sprouts, carrots, cabbage, red onion)
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700ml hot chicken stock
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Spring onions
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small piece of ginger
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Rice noodles x2 nests
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½ table spoon fish sauce
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one garlic clove, crushed
Cooking Instructions:
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Bring a small pan of water to the boil. Slice the spring onions and chicken into very thin strips ~5mm wide.
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Fry the spring onions for 2 mins in a drop of hot oil. Add the ginger and garlic and fry for another min.
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Stir the Miso paste into the onions and garlic. Add the stir fry vegetables and stir so the vegetables are covered by miso paste. Fry for 2 mins or until the vegetables have cooked down slightly.
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Add in the stock and heat until it starts to simmer
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At the same time, add chicken to the soup and add the noodles into the boiling water. The chicken is sliced so thin that it cooks in just a few mins. Add the fish sauce.
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Once your chicken is white, check it is cooked through.
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Once the chicken is cooked, drain the noodles and stir into the sauce.
Serve & Enjoy…
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