Chicken Miso Noodle Soup
My Chicken Miso Noodle Soup is a soothing and nourishing recipe to feed your soul and gut health. It is quick and easy to whip up if you are feeling run down or you need something warming to settle your tummy. You’lll find it a perfect choice to eat after periods of indulgence such as eating too many rich foods.
You can use fresh or frozen chicken stock made from the bones of your Sunday roast (or turkey stock made from your Christmas turkey). Equally you can use turkey or chicken meat leftovers. If you are in rush you can use a chicken stock cube, but remember you won’t get so many of the health properties that home-made stock offers.
Turkey and chicken are a great source of tryptophan which in turn makes serotonin, our happy neurotransmitter, so this makes a perfect cheery meal if you are feeling a bit low. The ginger is the tummy settler, and also helps with immunity. The miso and tamari soya sauce are fermented foods that helps to build a healthy gut microbiome.
Chicken Miso Noodle Soup
- 4 Eggs
- 1 litre Stock (turkey or chicken)
- 1 tbsp Ginger (fresh, grated)
- 60 g Miso Paste
- 350 g Chicken (cooked; you can use left over turkey)
- 150 g Kale (shredded - or any other greens such as spring greens or cavolo nero)
- 200 g Rice Noodles (I love the thick flat ones)
- 2 Spring Onions (finely shredded)
- 1 tsp Dried Chill Flakes (optional)
- 1 tbsp Sesame Oil
- 1 tbsp Tamari Soya Sauce
- Boil the eggs: bring a saucepan of water to the boil, then carefully lower room-temperature eggs into the water. Cook the eggs for 6.5 minutes, then remove and plunge them immediately into a bowl of iced water. Leave for 2 minutes, then carefully crack the shells, peel and slice the eggs in half.
- Bring the stock to a gentle simmer, then and add the ginger, miso, cooked poultry and shredded kale. Simmer it until the meat is hot and the greens have wilted.
- Meanwhile, cook the noodles according to the packet instructions.
- Divide the noodles between 4 bowls, then ladle over the stock mixture. Sprinkle with shredded spring onions, and chilli flakes (if using), then add a drizzle of sesame oil and soya sauce. Top each bowl with two halves of egg.
- If you are new to making chicken or turkey stock then check out my recipe here.
- The Tamari soya sauce is naturally gluten-free, but always check the label. We recommend Clearspring Organic Japanese Tamari Soya Sauce Double Strength
- Soya free: use The Coconut Company Organic Amino Sauce – Teriyaki and also Clearspring Japanese Chick Pea Miso Paste
- Sesame free: leave out the sesame oil
- Egg-free: leave the eggs out
- This stores in the fridge and can be heated up once to a piping hot temperature. If you are using rice noodles, eat this within 24 hours of first cooking.