Prep time – 20mins
Cooking time – 20mins
Serves – 1
| Ingredients | Qty | Protein | Fat | CHO |
| Chicken thigh fillet, raw sliced - 1 | 120g | 20 | 5 | 0 |
| Garlic - 1 clove | 1 | 0 | 0 | 0 |
| Olive oil, virgin cold pressed - 2 teaspoons | 10ml | 0 | 9 | 0 |
| Water - 1.5 cups | 400ml | 0 | 0 | 0 |
| Green beans or bean shoots - 1 handful | 60g | 1 | 0 | 3 |
| Rice noodles, 30g dry - 1/2 cup cooked | 1/2 cup | 1 | 0 | 12 |
| Asian greens - 1 handful | 30g | 1 | 0 | 1 |
| White miso (or brown if preferred) - 1 tablespoon | 15g | 1 | 0 | 1 |
| Chilli (optional) | n/a | 0 | 0 | 0 |
| Total per serve | 24g | 14g | 17 |
SERVES – 1
per Serve – main ingredients only: 290 cal / 1200 kJ
for a ketogenic diet: use konjac noodles instead
Preparing the Soup
– Heat the oil in a saucepan and add the garlic and then the sliced chicken pieces.
– Stir to sear the chicken then add the water, bring to the boil and simmer for 10 minutes or until chicken is cooked.
– Next add the dry rice noodles (and beans if using) and simmer until noodles are tender.
– Add the asian greens to blanch towards the end (and the bean shoots if using those).
– If using noodles that are already cooked, add them towards the end to heat through.
To Serve
Add the miso to a serving bowl and tip a little of the soup broth into the bowl. Mix the miso into a paste with a spoon then add the rest of the soup to the bowl and stir. Top with chilli if desired.
