Chef Ray: Lime and Chilli Chicken Miso Soup

This is a qwik and delicious meal or starter that can be prepared easily in a short amount of time.

From: Bezzant, Niki; It’s On The Table In (Aug 17) Healthy Food Guide

Serves 2

  • 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 (140gm) 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)
  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.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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