Slow-simmered roast chicken broth with ginger, garlic, miso, and noodles.
Servings
4 servings
Quick Stats
⏱ 2–3 hrs • 💪 High Protein • 🍽 Base: 4 servings
Ingredients
1 whole roast chicken
1 onion
4 garlic cloves
1 tbsp ginger
1 carrot
2 tbsp miso paste
200g noodles
2 spring onions
Method
Build the stock base:
Remove meat from the roast chicken and set aside.
Place carcass in a large pot with onion, garlic, ginger, and carrot.
Cover with water and bring to a gentle simmer.
Slow simmer for depth:
Let the broth simmer gently for 1–2 hours.
Skim off any impurities that rise to the top for a cleaner, clearer broth.
Strain and refine:
Remove solids and strain the broth.
Return the liquid to the pot — this is your flavour base.
Add miso carefully:
Dissolve miso paste into a ladle of hot broth first, then stir it back in.
Avoid hard boiling once miso is added to preserve flavour and probiotics.
Cook noodles:
Add noodles directly to the broth and cook until just tender.
Stir occasionally to prevent sticking.
Add chicken back in:
Shred the reserved chicken and add it back to the soup.
Let it warm through gently.
Finish and balance:
Taste and adjust seasoning. Add salt or extra miso if needed.
Finish with fresh spring onion for brightness and freshness.
Key Nutrients & Benefits
Rich in collagen and amino acids from slow-simmered chicken bones, supporting joint and gut health. Miso provides probiotics for digestion, while garlic and ginger support immune function and inflammation response.
Macros (approx per serve)
Calories: 300–450 kcal
Protein: 25–40g (high from chicken)
Carbs: 30–55g (mainly from noodles)
Fats: 8–18g (depending on chicken skin content)
Smart Swaps & Variations
Add extra vegetables — spinach, bok choy, or mushrooms increase fibre and nutrients.
Use soba or rice noodles — gluten-free or higher-fibre alternatives.
Spicy version — add chilli oil or fresh chilli for heat and depth.
Extra protein — add soft-boiled egg or tofu.
Low-carb version — reduce noodles and increase broth + veg.