Chicken noodle broth

Chicken noodle broth
  • Serves icon Serves 2
  • Time icon Takes 5 minutes to make, 25 minutes to cook

This speedy chicken noodle broth, with miso, chilli and ginger makes a brilliant shortcut supper.


  • 30g Yutaka wakame miso soup paste (from Asda), or similar
  • 200g chicken breast mini fillets
  • 100g Asda Chosen By You rice noodles, or similar
  • Olive oil for frying
  • 1 large red chilli, sliced
  • 1 garlic clove, crushed
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 star anise
  • 2cm fresh ginger, sliced
  • Fresh coriander leaves to garnish


  1. Heat a little olive oil in a large saucepan, then add the chilli and garlic. Fry gently over a medium heat for 1 minute. Add the miso soup paste with 750ml boiling water, then stir and bring the mixture to the boil.
  2. Add the chicken fillets. Reduce the heat, then add the fish sauce, soy sauce, star anise and ginger and simmer for 20 minutes. Remove the chicken to a plate with a slotted spoon and shred with a fork, then return to the broth and season.
  3. Remove the saucepan from the heat, then stir in the rice noodles and set aside for 3 minutes to heat through.
  4. Divide the chicken noodle broth between 2 large serving bowls, then scatter with fresh coriander leaves and serve.


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