Chicken miso broth

Backblipped.

Dad got the Covent Garden 365 soup book for Xmas. A soup recipe a day. And I made this today! Very tasty! And easy least!

Ingredients:
400 ml chicken stock
2 sachets miso soup
500ml boiling water
2 teaspoons Thai fish sauce
150g cooked chicken breast, sliced
150g pal choi, roughly chopped
150g pack cooked udon noodles
4 spring onions, finely sliced into strips
Soy sauce

Place stock, miso sachet contents, boiling water and fish sauce in saucepan, bring to boil, then reduce to a simmer.

Add chicken and pal choi, then cook for 2-3 minutes.

Stir in the noodles, then continue to simmer for a further minute or so to heat the noodles.

Serve in large flat bowls, sprinkled with spring onion and soy sauce to taste.