Chicken & mushroom miso soup

This zesty noodle broth with a hint of chilli makes a perfect midweek supper. This dish provides 2 of your 5 a day.
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Ready time:35 minutes

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Prep time:
15 minutes

Cooking time:
15-20 minutes

1 serving provides

  • 5.7
  • 328
  • 4.6
  • 2.32
  • 1


  1. Heat the oil in a deep frying pan or saucepan. Add the spring onions and add half of the chilli and stir-fry for 3 minutes. Add the chicken and cook for a further 5 minutes. Pour in the stock and stir in the miso paste. Bring to a gentle simmer.
  2. Stir in the mushrooms, broccoli, cabbage and rice noodles and cook for 4-5 minutes, until the veg is just tender and the chicken is cooked through with no pink remaining. Stir in the lime juice.
  3. Ladle into bowls and garnish with the remaining chilli and  lime wedges to serve.

Cook's tip:

For a more intense flavour, use shiitake mushrooms in place of chestnut. 


  • 1 tablespoon sunflower oil by Sainsbury's
  • 1 bunch spring onions by Sainsbury's, finely sliced
  • 1 red chilli by Sainsbury's, deseeded and chopped
  • 460g pack chicken breast fillet portions by Sainsbury's, cut into chunks
  • 1.5 litres hot chicken stock, made with 2 chicken stock cubes by Sainsbury's
  • 3 tablespoons miso paste by Sainsbury's
  • 250g pack chestnut mushrooms by Sainsbury's, quartered
  • 200g broccoli by Sainsbury's, cut into small florets
  • 150g (about 1/3rd ) sweetheart cabbage by Sainsbury's, roughly chopped
  • 300g pack rice noodles by Sainsbury's
  • Juice of 1 lime, plus extra wedges to serve

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