Preparation time:

15 minutes

Cooking time:

10 minutes

Makes:

6 Servings

Chicken miso noodle soup recipe
Photo by George Whiteside

Ingredients

• 500 g ground chicken
• 1 carrot, grated
• 1/2 cup miso paste, preferably white
• 2 tsp finely grated fresh ginger
• 1 tsp garlic powder
• 1 tbsp cornstarch
• 2 200g pkg udon noodles
• 1/2 cup chopped cilantro

Instructions

• BRING 4 cups water to a boil in a pot over medium-high. Stir chicken with carrot, 1 tbsp miso paste, ginger, garlic powder and cornstarch until combined. Roll into 3 logs about 1 in. thick. Cut into 1-in. pieces. Pat each piece into meatball shape, then drop into boiling water. Add udon. Reduce heat to gentle boil and cook until meatballs are cooked through, about 5 min.
• PLACE remaining miso in a small bowl and whisk in a ladleful of boiling soup. Remove pot from heat and stir in miso mixture and cilantro.

Shopping Tip:

Udon are thick white noodles made from wheat flour that are used in Japanese cooking. Look for them in the Asian section of the supermarket. Or use 200 g medium rice noodles instead – just soak them in hot water for 5 min before adding to the soup.

Prep Tip:

We rolled the meatball mixture into a log and cut it instead of just rolling into balls, because we found this method was much faster.

Nutrition (per Serving)

calories

391 

protein

20 g

carbohydrates

47 g

fat

12 g

fibre

2 g

sodium

1308 mg