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Chicken and vege tantan noodle soup

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

  • Time to make: 25 mins
  • Serving: 2 people
Ratings: 5.0
Ingredients

Ingredients

  • 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 kernels
  • 3 cups fresh spinach
  • 2 teaspoons sesame oil
  • fresh or dried chilli, to serve (optional)
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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!

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