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Miso, chicken and greens noodle soup

We’ve included leeks, onion and garlic in this tasty miso soup for a trio of prebiotic-rich ingredients.

Serves 4

Prep Time 15 min

Cooking Time 25 min


1tsp sesame oil

1 leek, halved and thinly sliced

3 celery stalks, finely chopped

1 green chilli, sliced (optional)

2 garlic cloves, crushed

2tbsp gluten-free white
miso paste

400g chicken breast fillets, halved horizontally

180g dried buckwheat noodles

150g frozen peas

200g sugar snap peas, halved

250g pak choi, trimmed and
cut into 3cm lengths

3 spring onions, thinly sliced,
to garnish


  1. Heat the oil in a large pan over a medium heat. Sauté the leek, celery and chilli, if using, for 5 min. Add the garlic and cook, stirring, for 1 min. Add the miso paste and 1 litre water, whisk to combine and then bring to the boil.
  2. Add the chicken, reduce the heat to low and gently simmer for 10 min. Using tongs, transfer the chicken to a plate and set aside to cool slightly. Shred the chicken using 2 forks.
  3. Meanwhile, cook the noodles in a large pan of boiling water according to the pack instructions. Rinse and drain.
  4. Return the chicken to the soup with the peas and sugar snap peas. Simmer for 2–3 min. Add the pak choi and simmer until wilted and heated through. Sprinkle the spring onions over the soup.
  5. Divide the noodles among 4 bowls and ladle over the hot soup.

Nutrition per serving

Read more on how we calculate nutrition.
406 38g 5.6g 0.7g 9.1g 6.7g 2g 127mg 46g 3.8mg

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