Chicken and Mushroom Miso Soup

SERVES 4 FREE FOOD

THIS delicate yet flavoursome soup re-works the comforting chicken noodle soup with a Japanese-inspired ingredient list. Miso is a fermented paste that adds a salty umami flavour to many dishes, you’ll find it in most big supermarkets. Miso really adds so much depth this soup.

The other tip when making this soup is to go with a good quality stock, even better if you can use homemade. Add a handful of beansprouts and some chopped fresh coriander just before serving to add extra taste.

Ingredients

Low cal spray oil 2 chicken breasts sliced 8 spring onions, sliced 1 garlic clove, crushed 1 tbsp finely chopped fresh root ginger 1 stick celery, diced 1 red chilli, deseeded and diced (optional)

200g chestnut mushrooms, sliced 1 litre hot vegetable stock 3 tbsp white miso paste 200g spring greens or spinach, shredded

1-2 tbsp dark soy sauce

Method

1. Lightly spray a large saucepan with oil and cook the spring onions, garlic, ginger, celery, chilli, chicken and mushrooms over a medium heat, stirring occasionally, for 5 minutes or until the vegetables soften and the chicken is golden brown. Add the hot stock and bring to the boil. Reduce the heat to a simmer and stir in the miso paste, keep stirring until it dissolves. 2. Cook gently for 10 minutes, then add the spring greens or spinach and cook for 5 minutes or until the chicken is cooked right through. Stir in the soy sauce to taste. Ladle the hot soup into bowls.

TIP: For a ‘hot and sour’ flavour add a dash of lime juice or 1 tsp rice vinegar at the end.