Chicken and vege tantan noodle soup

Serves: 2
Time to make: 25 mins

Total cost: $ 11.50 / $ 5.75 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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
1/2 cup sweet corn sweetcornXkernels
3 cups fresh spinach
2 teaspoons sesame oil
fresh or dried chilli, to serve (optional)

Nutrition Info

Kilojoules 2270kJ
Calories 541cal
Protein 37g
Total fat 19g
Saturated fat 3g
Carbohydrates 50g
Sugars 11g
Dietary fibre 14g
Sodium 700mg
Calcium 90mg
Iron 5mg

Instructions

Fill a saucepan with 500ml water. Add miso paste, chilli paste and peanut butter. Combine well and bring to a boil.
Add chicken, broccoli and carrot and simmer for 4-5 minutes. Add noodles, sweetcorn and spinach and continue simmering for 2-3 minutes.
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.

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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!

Photographer: Melanie Jenkins

First published: May 2018