Ingredients
- 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 (UK)*
- 150g straight-to-wok egg thread noodles (UK)*
- dark soy sauce (UK)* to taste
- 4 spring onions
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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.
