This quick, wholesome soup is a winner for an instant meal that's packed with goodness. The main flavour comes from miso, a nutritious fermented paste used in many noodle soups.

Noodle Soup Recipe Ingredients

2 Serves


  • 2 cm piece fresh ginger
  • 1 red chilli
  • 1 carrot
  • 200g pak choi
  • 1 cooked chicken breast or piece of beef
  • 300ml chicken or beef stock
  • 18g miso paste
  • 150g straight-to-wok egg thread noodles
  • dark soy sauce (to taste)
  • 4 spring onions

Preparation Method

Peel the ginger, deseed and finely dice the chilli and cut the carrot into thin strips. Roughly chop the pak choi and shred the chicken. Put the stock into the large saucepan with 250 ml boiling water and bring to the boil over a medium-high heat. Add the miso paste and simmer for 1-2 minutes.
Add the chilli, carrot, pak choi, noodles, chicken and grate in the ginger. Simmer for a further 4-5 minutes.
Add soy sauce to taste. Trim and finely chop the spring onions and scatter them in the base of two bowls. Pour the soup over and serve immediately.

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Dish Type: Soup
Course: LunchMains
Cooking Method: Simmer
Skill Level: Easy

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