- Place miso, ginger, garlic, spring onions (white part only) and chicken stock into a saucepan which will snugly fit the chicken. Add the chicken, breast side down. Add just enough water to cover. Bring to a gentle simmer then turn down heat to as low as possible. Cook for an hour or until chicken is just cooked. Test the chicken by inserting a skewer into the thickest part where the leg meets the body; the juices should run clear, not red or pink.
- Remove chicken from pot and place on a large chopping board to rest. Return soup to the boil over high heat. Add the mushrooms, cook for five minutes, then add snow peas and noodles. Cook for a further two minutes or until noodles have softened. Remove soup from heat.
- Shred the meat from the chicken and divide between serving bowls. Use tongs to add noodles, mushrooms and snow peas to each bowl, before using a ladel to add broth. Serve topped with egg, sesame seeds, spring onion (green parts) and chilli if using.
Cooking Tip: Cooking the chicken whole on the bone provides an incredible depth of flavour, but a quick version of this soup can be made by simply poaching chicken breast or thigh.
Nutrition Tip: Mushrooms are a good source of fibre, meaning they add satisfying bulk to meals, keeping you fuller for longer.