Chicken and mushroom miso soup

This zesty chicken and noodle broth with a hint of chilli makes a perfect midweek supper.

Serves: 4

Preparation time:  15 minutes

Cooking time:  20 minutes

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You will need

  • 1 tablespoon sunflower oil by Sainsbury's
  • 1 bunch spring onions, finely sliced
  • 1 red chilli, deseeded and chopped
  • 460g pack chicken breast fillet portions, cut into chunks
  • 2 chicken stock cubes made up to 1.5 litres with hot water
  • 3 tablespoons miso paste by Sainsbury's
  • 250g pack chestnut mushrooms, quartered
  • 200g broccoli, cut into small florets
  • 150g sweetheart cabbage, roughly chopped
  • 300g pack rice noodles by Sainsbury's
  • 2 limes, juice of one and extra wedges to serve
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Recipe Information

Step by step guide to making Chicken and mushroom miso soup

  1. Heat the oil in a deep frying pan or saucepan. Add the spring onions and add half of the chilli and stir-fry for 3 minutes.
  2. Add the chicken and cook for a further 5 minutes. Pour in the stock and stir in the miso paste. Bring to a gentle simmer.
  3. Stir in the mushrooms, broccoli, cabbage and rice noodles and cook for 4-5 minutes, until the veg is just tender and the chicken is cooked through with no pink remaining.
  4. Stir in the lime juice. Ladle into bowls and garnish with the remaining chilli and  lime wedges to serve.

Cook's tip: For a more intense flavour, use shiitake mushrooms in place of chestnut.

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Nutritional information for Chicken and mushroom miso soup

Nutritional information for Chicken and mushroom miso soup

Nutrition type per serving
Calories 328 kcal
Total Fat 5.7g
Saturated Fat 1.0g
Salt 2.32g
Sugar 4.6g

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