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Curries, Asian-style

Lime and chilli chicken miso soup

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Serves: 2
Time to make: 15 mins

Total cost: $ 9.30 / $ 4.65 per serve

(at time of publication)


Lime and chilli chicken miso soup

  • Ingredients

  • Nutrition Info.(per serve)

  • 1 tablespoon miso paste (or 1 cup reduced-salt chicken stock)
  • 1 tablespoon finely julienned fresh ginger
  • 1/2 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)

  • Nutrition Info

    • Kilojoules 1230kJ

    • Calories 295cal

    • Protein 21g

    • Total fat 9g

    • Saturated fat 3g

    • Carbohydrates 30g

    • Sugars 3g

    • Dietary fibre 7g

    • Sodium 580mg

    • Calcium 110mg

    • Iron 5mg

    Instructions

    1. 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.
    2. 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.

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    Variations

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

    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 $67. Just grab the shopping list and you’re ready!

    Rate this recipe

    • 1 People Rated This Recipe

    • Average Rating

    • (5 / 5)
    Author: Niki Bezzant - Editor-at-large
    Photographer: Melanie Jenkins
    First published: Aug 2017
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