Chicken noodle soup

An ideal dish for lunch or as a main meal. Delicious and healthy as 'comfort food' and easy to take to work for lunch. Our chicken noodle soup will be a hit with the kids, plus it's filling and wholesome.

Ingredients

2 tsp miso paste
2cm piece fresh root ginger, cut into slivers
1 red chilli, roughly chopped
1 garlic clove, sliced
2 skinless chicken thighs, bone-in
125g medium egg noodles
1 large carrot, cut into batons
2 heads pak choi, thickly shredded
1/2 red pepper, sliced
125g button mushrooms, sliced
Small handful coriander, roughly chopped
Sweet chilli sauce

Serves 2

Method

Put the miso paste into a pan with the ginger, chilli and garlic
Add 2 pints boiling water and bring back to the boil
Add the chicken thighs, turn the heat down to a simmer and poach gently for 15 minutes
When the chicken is cooked, remove from the broth
Add the noodles and vegetables and cook for 10 minutes
Meanwhile, pull the chicken off the bone and tear into shreds
Add to the pan and heat through
Divide between two bowls, sprinkle with coriander and serve with a drizzle of sweet chilli sauce