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Lime and chilli chicken miso soup

Super-quick, healthy and full of flavour, this beautiful bowl of punchy soup will definitely warm you up up on a chilly day!

  • Time to make: 15 mins
  • Serving: 2 people
Ratings: 4.4
Ingredients

Ingredients

  • 1 tablespoon miso paste (or 1 cup reduced-salt chicken stock)
  • 1 tablespoon finely julienned fresh ginger
  • ½ 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)
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)
    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.

    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!

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