Ginger Miso Soup with Udon Noodles
Prep 5-10M | Cook 15M | Enjoy in 20M
Enjoy the savoury warmth of ramen at home with this ginger miso soup. Add any extra veggies you have at home like peppers or spinach to add extra substance
to this fast and flavourful soup. Use a store-bought rotisserie chicken or leftover cooked chicken from another meal to make prep quick and easy.
1 tbsp minced fresh ginger
6 cups no-salt-added chicken broth
1 tbsp tamari
2 tbsp miso paste
1 tbsp sesame oil
2 cups sliced shiitake mushrooms
2 cups chopped broccolini
1 package fresh udon noodles
2 cups cooked shredded chicken
4 large hard boiled eggs
¼ cup chopped green onions
- In a pot, combine ginger, broth, tamari and miso paste. Bring to a boil over medium-high heat. Reduce to medium-low heat and simmer for 10-15 minutes.
- Meanwhile, heat sesame oil in a small frying pan over medium heat. Cook mushrooms and broccolini, stirring occasionally, until starting to soften, about 4-5 minutes.
- Add noodles to broth and stir, gently breaking up noodles, until heated through, about 3 minutes.
- Divide vegetable mixture evenly between four serving bowls. Add broth and noodles. Top each with a hard-boiled egg and sprinkle with green onion.
- Serve and enjoy!
Serves 4 (2 cups per serving)
Nutritional analysis per serving
11 g fat
28 g protein
24 g carbohydrate (22 g available carbohydrate)
2 g fibre
730 mg sodium