Warming Miso Chicken Noodle Soup
By Ocado
Published on 15 January 2026
This wholesome, simple noodle soup is perfect for a cold January evening. The gut loving ingredients of fermented miso and high fibre soba noodles combine to make it a comforting boost for your digestive health. The miso paste delivers beneficial probiotics from fermentation, while high-fibre soba noodles provide the prebiotics (fuel) to nourish a healthy, happy gut microbiome.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 tsp oil
- 2 tsp ginger, grated
- 2 garlic cloves, crushed
- 5 salad onions, finely sliced, whites and greens separated
- 200g mushrooms, sliced, we used M&S Baby Chestnut Vitamin D Mushrooms
- 2L hot chicken stock
- 650g chicken breast, we used Ocado British Chicken Breast Fillets
- 200g high-fibre noodles, we used Akagi Joshu Soba Noodles
- 4 tbsp miso paste, we used 2 sachets itsu Miso'easy Traditional Miso
- 120g baby spinach, we used M&S Spinach Washed & Ready to Eat
- Soy sauce, to taste, we used M&S Light Soy Sauce Reduced Salt
Method
Step 1
Put a pan over a medium-high heat. Add the oil, then the grated ginger and garlic cloves, the whites of the salad onions and fry for 30 secs until fragrant. Add the mushrooms and fry until the liquid has evaporated, about 5min.Step 2
Pour in the hot chicken stock and bring to a simmer. Add in the chicken breasts and poach for 15-20min, before removing and shredding with 2 forks.Step 3
Add the soba noodles to the simmering broth and cook according to the pack instructions. Add the chicken back in.Step 4
Turn the heat off or to the lowest setting. Add the miso paste and spinach. The residual heat will wilt the greens quickly. Season with soy sauce.Step 5
Ladle into bowls and sprinkle generously with the reserved spring onions.