
Warm up with this nourishing miso chicken noodle soup, packed with immune-boosting ginger, garlic, and fresh vegetables. It's a comforting, nutrient-dense meal that's perfect for chilly days or when you need a healthy pick-me-up.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced red onion and celery, cooking for about 5 minutes until they begin to soften.
Add the shiitake mushrooms to the pot and sauté for another 3 minutes. Stir in the crushed garlic, minced ginger, and chicken legs. Cook for a few minutes until the chicken is lightly browned on the outside.
Stir in the chopped carrots, miso paste, and 1.5 liters of water. Season with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–30 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken legs from the soup. Discard the bones and skin, then shred the meat into bite-sized pieces and return it to the pot.
Add the broccoli and wholewheat noodles to the soup. Cook for 4–5 minutes until the noodles are soft and the broccoli is tender-crisp. Serve immediately, topped with sliced spring onions and red chilli if desired.
For a deeper umami flavor, use a darker miso paste. If you are preparing this for meal prep, store the noodles separately to prevent them from absorbing too much broth and becoming soggy. You can also substitute chicken legs with chicken thighs for a similarly rich flavor.




