Chicken miso soup with ginger

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This Japanese take on chicken soup is not only good for your insides but your tastebuds will love it as well! With just a few easy steps, this dinner dish is perfect for cold, rainy nights or days when you’re feeling a bit under the weather. The addition of ginger, spinach, egg and chicken means this dish will help fight off any oncoming colds and is stocked full of protein.

It’s simple to make and works within a budget with the simple ingredients not costing too much. Due to the fact that everything is basically cooked separately, you can also swap out or remove any ingredients that you don’t completely agree with. Enjoy!


  • 1 tablespoon butter
  • 175g corn
  • 2 eggs, hard-boiled
  • 80g fresh spinach
  • 960ml chicken stock
  • 2 cloves garlic, crushed
  • Thumb of ginger, 8cm piece, sliced
  • 3 pieces spring onion, chopped, plus extra to serve
  • 2 chicken breasts, shredded
  • 2 tablespoons miso paste
  • 2 servings ramen noodle, cooked


  1. Heat butter in saucepan. Fry corn until warm. Set aside. Hard-boil two eggs. Set aside. Blanch spinach. Set aside.
  2. Add chicken stock, garlic, ginger and spring onions to large pot. Bring to the boil. Boil for 30 minutes. Add chicken to pot. Reduce heat to simmer for 20 minutes. Remove from heat. Set aside.
  3. Dissolve miso paste in chicken broth. Shred chicken with fork. Slice hard-boiled eggs in half.
  4. Divide noodles between two bowls. Pour over chicken broth. Add spinach, corn, shredded chicken, chopped spring onion and egg. Serve.


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