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Chicken-Miso combo

clock Cooking time: 10 minutes yield Serving for: 4
  • 3 cups chicken stock
  • 1 cup cooked medium egg noodles
  • 4 cups boiling water
  • 3 Spring onions(finely Sliced into strips)
  • 1 cup cooked chicken breast(cut into little pieces)
  • 1/2 tablespoon Thai fish sauce
  • 1 teaspoon soy sauce
  • 2 cups miso soup(you can use instant sachets)
  • 1 cup chopped pak choi
  1. Heat a large saucepan and add the chicken stock, miso soup, boiling water and the fish sauce. Heat them until they start to boil. Reduce the heat to simmer the soup.
  2. Add the chicken pieces and chopped pak choi. Then cook them for 2-3 minutes.
  3. Add the noodles and stir them a little. Continue to simmer for another minute.
  4. Serve with sprinkled spring onion and soy sauce.