Chicken and vege tantan noodle soup

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

First published: May 2018

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

Serves: 2

Time to make: 25 mins

Ingredients

More weights & measures

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

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 541cal

Kilojoules 2270kJ

Protein 37g

Total fat 19g

–Saturated fat 3g

Carbohydrates 50g

–Sugars 11g

Dietary fibre 14g

Sodium 700mg

Calcium 90mg

Iron 5mg

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.

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