Bright, fresh and fast. This recipe is new to my repertoire, but I can see it becoming a mid-week standard.

mama finch chicken miso udon soup 02



Chicken miso udon soup


  • 2L water
  • 60g fresh ginger, peeled and roughy grated
  • 1/3 cup white miso paste
  • 150g udon noodles
  • 1 bunch broccolini, trimmed
  • 300g snow peas, topped and tailed
  • 3 spring onions, finely sliced
  • 1 chicken breast, thinly sliced
  • 200g baby spinach


  1. In a medium to large pot, bring the water to the boil, and add miso and ginger.
  2. Place the udon noodles into the water, and cook for 3 minutes.
  3. Add broccolini, and cook for a further 1 minute.
  4. Add spring onions, snow peas, and chicken and cook for another 4 minutes until chicken is tender and cooked through.
  5. Turn heat off, then add spinach leaves, stir through to wilt, and serve immediately.

mama finch chicken miso udon soup 03


P.S. You could easily make this soup vegetarian by substituting slices of firm tofu for chicken.