This lovely warming winter soup has been provided by SCU Student Theresa Gray
Ingredients:
1/3 cup miso paste (can be purchased from health food stores or supermarkets in the Asian isle)
10cm piece fresh ginger, grated
150g baby spinach leaves
180g dried udon noodle
600g chicken breast fillets, thinly sliced
400g broccoli, cut into smaller florets
300g snow peas
1 onion diced
Method:
1. Sauté diced onion in a medium saucepan.
2. Add 8 cups water, miso paste and ginger in saucepan and bring to the boil over high heat. Add noodles and cook for around 8 mins.
3. Add chicken, broccoli and snow peas to miso broth and cook until chicken is cooked through and vegetables are tender
4. Add baby spinach leaves last, turn off heat and simmer
5. Garnish with coriander and season with salt and pepper if desired.
6. For those with higher energy needs, this soup tastes lovely with sourdough dough rye bread with a drizzle of olive oil.
