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Photo of Miso noodle hot pot by WW

Miso noodle hot pot

Total Time
30 min
15 min
15 min
Leafy greens and smooth udon noodles make this Japanese dish filling and tasty. The light broth makes it suitable for summer and winter.


Miso paste

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


400 g, cut into small florets

Sugar snap peas

300 g

Green shallot(s)

4 individual, thinly sliced


  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.


TIP: You can use thinly sliced lean sirloin steak (fat trimmed) or lean pork fillet (fat trimmed) instead of chicken.