Miso Soup Recipe

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


  • 2 Chicken breasts (skinless)

  • 45g miso paste

  • 160g Stir fry veg pack (bean sprouts, carrots, cabbage, red onion)

  • 700ml hot chicken stock

  • Spring onions

  • small piece of ginger

  • Rice noodles x2 nests

  • ½ table spoon fish sauce

  • one garlic clove, crushed

Cooking Instructions:

  1. Bring a small pan of water to the boil. Slice the spring onions and chicken into very thin strips ~5mm wide.

  2. Fry the spring onions for 2 mins in a drop of hot oil. Add the ginger and garlic and fry for another min.

  3. 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.

  4. Add in the stock and heat until it starts to simmer

  5. 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.

  6. Once your chicken is white, check it is cooked through.

  7. Once the chicken is cooked, drain the noodles and stir into the sauce.

Serve & Enjoy…

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