Cooking time: 10 minutes
Serving for: 4
Ingredients
- 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
Process:
- 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.
- Add the chicken pieces and chopped pak choi. Then cook them for 2-3 minutes.
- Add the noodles and stir them a little. Continue to simmer for another minute.
- Serve with sprinkled spring onion and soy sauce.