Miso noodle hot pot
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Leafy greens and smooth udon noodles make this Japanese dish filling and tasty. The light broth makes it suitable for summer and winter.
Ingredients
Miso paste
⅓ cup(s), (95g) white
Fresh ginger
10 g, (10cm piece), peeled, thinly sliced
Dry udon noodles
180 g
English spinach
3 bunch(es), washed, drained
Skinless chicken breast
600 g, thinly sliced
Broccoli
400 g, cut into small florets
Sugar snap peas
300 g
Green shallot(s)
4 individual, thinly sliced
Instructions
1
Place 2L (8 cups) water, miso paste and ginger in a large saucepan and bring to the boil over high heat. Add noodles and cook for 8 minutes. Place spinach in a large heatproof bowl and cover with boiling water. Drain well. Roll up in a clean tea towel and squeeze over the sink to remove excess water. Cut spinach into 6 pieces and set aside.
2
Add chicken, broccoli and sugar snap peas to miso broth and cook for 2–3 minutes over medium heat or until chicken is cooked through and vegetables are tender.
3
Divide spinach among serving bowls and top with miso noodle hot-pot. Serve sprinkled with shallots.
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