Lime and chilli chicken miso soup

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Super-quick, healthy and full of flavour, this beautiful bowl of punchy soup will definitely warm you up up on a chilly day!

Serves: 2

Time to make: 15 mins

Ingredients

More weights & measures

1 tablespoon miso paste (or 1 cup reduced-salt chicken stock)
1 tablespoon finely julienned fresh ginger
½ teaspoon chilli flakes
2 cups small broccoli florets
1 cup (140g) cooked, shredded chicken
200g shelf-fresh udon noodles
3 cups baby spinach leaves or chopped silver beet
1 lime, halved
hot sauce, to serve (optional)

Instructions

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In a large pot over a high heat, combine miso paste and 3 cups water (if using stock add just 2 cups water) and stir. Add ginger, chilli and broccoli. Bring to a simmer.
Add chicken and noodles and cook for 5 minutes. Add spinach leaves and cook until wilted. Remove from heat and add zest and juice from 1 half of the lime. Serve soup with hot sauce (if using) and extra lime on the side.

Variations

Make it gluten free: Use gluten-free noodles and check miso paste or stock is gluten free.

HFG tip

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Nutrition Info (per serve)

Calories 295 cal

Kilojoules 1230 kJ

Protein 21 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 3 g

Dietary fibre 7 g

Sodium 580 mg

Calcium 110 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.