Chicken Miso Noodle Soup


IMG_1854Chicken Miso Noodle Soup


  • Kelp Noodles (you can easily substitute with your preferred noodles!)
  • 20 g dried porcini mushrooms
  • 1 red onion
  • 2 teaspoons of Coconut oil
  • 1 thumb sized piece of ginger
  • 1 heaped teaspoon miso paste
  • 800 ml really good chicken stock
  • rice or white wine vinegar
  • 1 x 200 g skinless free-range chicken breast
  • 1 handful of colourful curly kale
  • 1 sheet of nori
  • 150 g mixed mushrooms, such as chestnut or shiitake
  • A little chilli……how hot will you go?

Make it!

  • Put the porcini in a small bowl and just cover with boiling water to rehydrate them.
  • Peel the onion and cut into eighths, then place in a medium pan on a medium-high heat with 1 teaspoon of coconut oil
  • Cook for a few minutes, or until soft and a little golden, stirring occasionally
  • Peel and matchstick the ginger
  • Reduce the heat a little then add the ginger, miso paste and stock, along with the porcini.
  • Finely slice the chicken breast …….Chop up the mushrooms and stir it all into the broth
  • Re-cover and cook for 4 minutes… make sure the slices of chicken are cooked through
  • Slice or tear the kale into chunks …..we leave the stalks out! Tear nori sheet into small pieces
  • Cover and simmer gently for 20 minutes
  • Add your choice of noodles….. cook according to their instructions
  • Serve with a handful of scattered coriander
  • P.S You can sneak some extra veggies in…especially carrots or frozen peas! We love to cook this a while before eating then leave to allow the flavours to mingle!              Enjoy!  x