Chicken Miso Soup

Chicken Miso Soup

Chicken Miso Soup

Preparation time:20 minutes
Cooking time:20 minutes





  • 1 bunch Chinese broccoli, thinly sliced
  • 1 x 400g can sweet corn, drained
  • ¼ small purple cabbage, finely shredded
  • 2 tablespoons black sesame seeds


  1. Heat the Sesame Oil in a wok or pan and add the chicken mince. Cook over high heat until golden and breaking up any lumps. Season with salt and pepper and add the garlic and Tamari Light Soy Sauce.  Cook for 2 minutes or until the sauce thickens. Remove from heat and set aside.
  2. Add the stock, miso paste, Fish Sauce, Tamari Light Soy Sauce, and ginger into a large saucepan and bring to boil.
  3. Next add the Pad Thai Rice Noodles and cook for 5 minutes. Remove from heat.
  4. Bring it together. Divide between 4 bowls, the Chinese broccoli, cabbage, and corn. Next add the chicken mince and noodles and then ladle the soup stock over the top.
  5. Garnish with black sesame seeds and serve.

Making Chicken Miso Soup in 30 seconds!

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