Soba noodle, chicken and miso soup
1 medium, thinly sliced
¼ cup(s), (75g)
Dry soba noodles (100% buckwheat)
570 g, and other asian greens such as snow peas, gai lan
Cooked skinless chicken breast
300 g, shredded
- Heat oil in a saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add 5 cups (1.25L) water and bring to a simmer. Stir in the miso paste until combined.
- Meanwhile, cook the noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and divide among serving bowls
- Add the Asian greens to the soup and simmer for 2 minutes or until just tender. Add chicken and remove from heat. Ladle the hot soup mixture over the noodles and serve.