Soups
Chicken noodle soup
Miso paste is a staple of Japanese cuisine, made of fermented soybeans. It is a savory paste commonly used to give depth and flavor to soups and may also be used to make sauces and marinades. It can be found in Asian grocery stores or in the international section of general supermarkets. If you can't find miso paste, use 2 teaspoons chicken or vegetable stock paste instead.
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Details
- Difficulty
- Medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 95 min
- Total
- 95 min
- Yield
- 4 portions
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- Category
- Soups
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- whole chicken
- 1
- lemon
- 1
- onion
- 5.3 oz
- garlic
- 3 cloves
- fresh ginger
- 1 pieces
- spring onions
- 5.3 oz
- fresh coriander
- 3 sprigs
- miso paste
- 2 tbsp
- soy sauce
- 2 tbsp
- mirin
- 1 tbsp
- onion
- 5.3 oz
- long red chillies
- 1–2
- dried shiitake mushrooms
- 3–4
- sesame oil
- 1 tsp
- chicken stock paste, homemade
- 1 tbsp
- water
- 3.4 lb
- eggs
- 4
- udon noodles
- 14 oz
- carrot
- 4.2 oz
- canned baby sweetcorn
- 3.5–5.3 oz
- broccoli
- 5.3–7.1 oz
- fine salt
- 1–2 tsp
- spring onions
- 1–2
- fresh coriander
- 2–3 sprigs
- ready-made fried onions
- 1 tbsp
- seaweed sheet
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 86.3 g
- Energy
- 3,861.8 kJ
- Calories
- 923 kcal
- Fat
- 45.5 g
- Fibre
- 9.6 g
- Carbohydrates
- 38.1 g
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