Chicken and vege tantan noodle soup

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

High in protein and iron, this Chinese-inspired soup is the perfect meal for two.

Serves: 2

Time to make: 25 mins

Ingredients

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1 tablespoon miso paste
1 tablespoon chilli paste
2 tablespoons peanut butter
200g chicken breast, thinly sliced
1 cup finely chopped broccoli
1 carrot, sliced
90g dried soba noodles
½ cup sweet corn sweetcornXkernels
3 cups fresh spinach
2 teaspoons sesame oil
fresh or dried chilli, to serve (optional)

Instructions

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1 Fill a saucepan with 500ml water. Add miso paste, chilli paste and peanut butter. Combine well and bring to a boil.

2 Add chicken, broccoli and carrot and simmer for 4-5 minutes. Add noodles, sweetcorn and spinach and continue simmering for 2-3 minutes.

3 To serve, remove noodles from pot and divide between bowls. Add veges and pour over soup. Drizzle over sesame oil and garnish with chilli, if desired.

Variations

Make it gluten free: Check noodles, miso and chilli pastes are gluten free.

Make it low FODMAP: Check miso and chilli pastes do not contain onion or garlic. Limit sweetcorn to 1/4 cup per person.

HFG tip

This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meals for two, for under $85. Just grab your shopping list and get dinner done!

Nutrition Info (per serve)

Calories 541 cal

Kilojoules 2270 kJ

Protein 37 g

Total fat 19 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 11 g

Dietary fibre 14 g

Sodium 700 mg

Calcium 90 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.