1 Tbspmiso paste(or 1 cup reduced-salt chicken stock)
1 Tbspfresh gingerfinely julienned
½ tspchilli flakes
2 cups small broccoli florets
1 cup cooked, shredded chicken(140gm)
200g shelf-fresh udon noodles
3 cups baby spinach leaves or chopped silver beet
1 limehalved
hot sauceto serve (optional)
Instructions
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.
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.
Notes
From: Bezzant, Niki; It's On The TableIn (Aug 17) Healthy Food Guide