Ingredients:1. 350g fresh chicken (or use duck breast
fillets) sliced thinly
2. 3 sachets Japanese miso paste
3. 3cm piece fresh root ginger, peeled and
finely chopped
4. 700ml chicken stock
5. 1 bunch salad onions, trimmed and finely
chopped
6. 2 x 150g packs ready cooked fine thread
egg noodles
7. 100g baby spinach, washed
Method:
Set the Soup Maker to 20 minutes on simmer.
Place the chicken, miso, ginger, stock and onions
in the blender. Cover and cook for 12-15 minutes.
Add the noodles and continue cooking for a
further 3-4 minutes at the same heat setting. Stir in the
spinach, cook for a final 1-2 minutes until the cycle is
complete.
Serve immediately.
For a little extra seasoning serve with soy sauce.
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