Chicken, mushroom and spring onion miso udon soup

Hot, salty and savoury miso soup with noodles, vegetables and either chicken, prawns or tofu makes one of the most simple no-fuss meals that is instantly gratifying.

Ingredients

3	Miso paste, sachets (soup concentrate) (Main)
4 cups	Water, boiling
3 cm	Ginger, thinly sliced
250 g	Chicken breasts, boneless, sliced into thin strips
10	Button mushrooms, stems removed, sliced
1	Carrot, peeled and very thinly sliced
1 handful	Snow peas
400 g	Udon noodles, pre-cooked packet (Main)
4	Spring onions

Directions

1. Combine miso soup concentrate, water and ginger in a medium-size pot and bring to the boil.
2. Add chicken, mushrooms and carrot and simmer for about 3 minutes until chicken is just about cooked through.
3. Add snow peas and continue simmering for 1 more minute.
4. Place udon noodles in a bowl and pour over some boiling water to cover. Leave noodles to stand for a few minutes and tease them apart. Drain noodles and divide between serving bowls.
5. Ladle hot soup and its contents over the noodles in bowls, dividing equally. Garnish with fresh spring onion.

Tip: You can also use dried udon noodles — just boil in a separate pot to the miso soup (this prevents the starch from the noodles mixing with the soup).