Calorie-Conscious Chicken and Miso Broth

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs ginger
• 1bunch coriander
• 1pcs carrot
• 1pcs zucchini
• 1pcs spring onion
• 300g free-range chicken breast fillet
• 150g vermicelli noodles
• 10ml sesame oil
• 1pcs chicken-style stock cubes
• 20g miso paste
• 150g peas
• 750ml (3 cups) boiling water
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Crush or finely chop the garlic. Peel and finely grate the ginger. Finely chop the coriander, including the stems. Quarter the carrot and zucchini lengthwise, then thinly slice. Trim and thinly slice the spring onion. Cut the chicken into 2cm chunks.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. (Cut the noodles into shorter manageable lengths with scissors once drained, if desired.)
3. Step 3 — Start broth
   Meanwhile, heat 1 tsp sesame oil* in a separate medium saucepan over medium heat. Cook the garlic, ginger and half the coriander, stirring, for 2 mins or until fragrant. Crumble in the stock cubes, add the miso paste and 750ml (3 cups) boiling water and stir to dissolve.
4. Step 4 — Simmer broth
   Add the carrot to the broth and bring to the boil. Reduce the heat to medium. Cover and cook for 5 mins to develop the flavour.
5. Step 5 — Add chicken and greens
   Add the zucchini, chicken and peas to the broth and return to a simmer (make sure the broth is barely simmering while cooking the chicken to prevent it from drying out). Cook for 2 mins or until the chicken is cooked through and the vegetables are tender.
6. Step 6 — Get ready to serve
   Add 2 tsp soy sauce to the broth. Taste, then season with pepper. Divide the noodles and broth among bowls. Scatter with the spring onion and remaining coriander to serve.

Allergens

Soy, Sesame