Chicken miso soup with ginger

Chicken miso soup with ginger


Get this easy Japanese twist on chicken soup on the table in just 15 minutes.

The ingredient of Chicken miso soup with ginger

  1. 180g dried ramen noodles
  2. 1L (4 cups) Massel chicken style liquid stock
  3. 2 bunches broccolini, trimmed
  4. 6cm piece ginger, peeled, cut into matchsticks
  5. 75g (1/4 cup) red miso paste
  6. 380g (2 cups) barbecue chicken, shredded
  7. 200g enoki mushrooms
  8. 2 green onions, thinly sliced
  9. 1 sheet nori, broken (optional)

The instruction how to make Chicken miso soup with ginger

  1. Cook the noodles in a saucepan of boiling water following packet directions. Drain. Divide among 4 serving bowls.
  2. Meanwhile, bring stock to the boil in a saucepan over high heat. Add the broccolini and ginger. Cook for 2 minutes or until broccolini is tender crisp. Use tongs to transfer broccolini to prepared bowls.
  3. Place the miso paste in a small heatproof bowl. Add a little of the stock, stirring until miso dissolves.
  4. Add the miso mixture to the saucepan and gently stir to combine. Bring to a simmer. Remove from heat. Add chicken and mushrooms to noodles. Ladle over miso mixture and sprinkle with shallots and nori, if using.

Nutritions of Chicken miso soup with ginger

fatContent: 563.801 calories
saturatedFatContent: 16.3 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 75.8 grams carbohydrates
fibreContent: 16.9 grams sugar
cholesterolContent: 25.3 grams protein
sodiumContent: 30 milligrams cholesterol


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