Miso Chicken and Vegetable Noodle Soup

Serves: 2
Ready in: 30 minutes
Syns: 0 (when using Free Food ingredients and checking your miso paste)


Ingredients:

  • 2 chicken breasts, thinly sliced

  • 2 garlic cloves, minced

  • 1 tsp fresh ginger, grated

  • 1 litre chicken stock (using a stock cube is fine)

  • 1 tbsp white miso paste (most are syn-free in small amounts, but double check your brand)

  • 1 tbsp low-sodium soy sauce

  • 1 tsp rice vinegar or white wine vinegar

  • 1 carrot, peeled into ribbons

  • 3 Broccoli stalks

  • 1 pepper, sliced into thin strips

  • 2 nests dried wholewheat noodles or rice noodles (check they’re syn-free)

  • 1 spring onion, chopped

  • Coriander or chilli flakes for garnish (optional)

  • Low-calorie cooking spray

Method:

  1. Spray a large pan with cooking spray and gently cook the garlic and ginger for 1 to 2 minutes, just until fragrant.

  2. Add the chicken and cook for 5 minutes or so, until it starts to colour.

  3. Stir in the chicken stock, soy sauce, vinegar and miso paste. Make sure the miso dissolves properly.

  4. Let it simmer for 10 minutes, then add the noodles, carrots, and pepper

  5. Cook everything together for another 5 minutes, or until the noodles are soft and the veg is just tender.

  6. Taste and adjust seasoning if needed. Serve hot, topped with spring onions and a little coriander or chilli if you like a kick.

Notes:

  • This soup is ideal if you’re looking for something filling but still totally on plan.

  • If you’re veggie, you can swap the chicken for firm tofu (just remember to check syns if using marinated versions).

  • One of those quick and handy dinners that feels way more comforting than the effort it takes. Perfect for chilly evenings or when you just need something warm and savoury.