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Nutrition: Per serving

  • kcal426
  • fat15g
  • saturates3g
  • carbs35g
  • sugars14g
  • fibre12g
    high
  • protein32g
  • salt1.21g
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Method

  • step 1

    Heat the oil in a large, heavy pan over medium heat. Add the onion and celery, and cook for 5 mins until beginning to soften. Add the mushrooms and cook for 3 mins until softened. Stir in the garlic, ginger and chicken, and cook for a few minutes until the chicken is browned.

  • step 2

    Add the carrots, miso, some salt and pepper, and 1.5 litres water to the pan. Bring to a boil, then reduce the heat, cover and simmer for 20-30 mins, until the chicken is fully cooked.

  • step 3

    Remove the chicken from the soup, discard the bones and shred the meat. Add the broccoli and noodles, and cook for 4-5 mins until the noodles are soft. Serve right away, topped with sliced spring onions and red chilli, if you like.

Recipe from Good Food magazine, March 2025

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Overall rating

A star rating of 5 out of 5.2 ratings
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