• 1 litre light chicken stock
  • 5cm chunk ginger, cut into slices
  • 2 skinless, boneless chicken breasts
  • 4 baby pak choi, halved
  • 2 tbsp white miso
  • 1 tsp sesame oil
  • 300g shirataki noodles, rinsed really well and drained
  • ½ bunch chives, chopped to serve


  • STEP 1

    Put the chicken stock in a pan with the ginger, bring to a simmer and cook gently for 5 minutes. Add the chicken breasts, poach for 10 minutes or until cooked through, then take out to rest. Cook the pak choi for 4 minutes, then take out of the pan.

  • STEP 2

    Strain the broth into a clean pan. Add the miso and sesame oil and bring back to a gentle simmer. Slice the chicken and divide between 4 bowls with the noodles and pak choi. Spoon over the hot broth and serve sprinkled with chives.


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