Healthy miso chicken soup

Step 1

Heat 1 tsp of the sesame oil in a large pan and cook the ginger and garlic for a few minutes. Pour in the chicken stock, bring to a simmer and add the pak choi, mangetout and udon noodles, and simmer gently for 2-3 minutes or until cooked.

Step 2

Heat the remaining sesame oil in a non-stick frying pan and shred the chicken meat, discarding the bones and skin. Fry for 2-3 minutes or until crispy, then add the miso and gochujang, and fry for another minute.

Step 3

Divide the veg, noodles and broth between 2 bowls, then top with the chicken, sesame seeds and coriander.