Recipe: Miso soup done right

Do you love love miso but always feel a little unfulfilled at the end? I mean, it’s just so…. brothy. But thankfully Belinda Norton has come to our rescue with this pumped up Miso soup that will soon come into high rotation for your weekly meal planning.

Miso Soup

Serves 4

3 tablespoons garlic rice bran oil

250 g (9 oz) chicken thighs, diced 

1 bunch spring onions (scallions), thinly sliced, plus extra to garnish

1 bunch bok choy (pak choy), thinly sliced

10 closed cup mushrooms, sliced

2 tablespoons vegetable stock

2 tablespoons chicken stock

200 g (7 oz) rice noodles

1 tablespoon rice bran oil

250 g (9 oz) herbed halloumi cheese, sliced

4 large handfuls baby spinach leaves, to serve

1 tablespoon sesame seeds

Method

Heat the garlic oil in a large stockpot over a medium heat and fry the chicken thighs until browned. 

Add the spring onions, bok choy and mushrooms, reduce the heat to low and cook gently until just wilted to allow the flavours to infuse.

Add 750 ml (3 cups) water, or enough to submerge the chicken and vegetables. Add the vegetable and chicken stock, followed by the noodles, then cover with a lid and simmer gently for 10 minutes.

While the soup simmers, heat the rice bran oil in a frying pan over a medium heat and fry the halloumi slices on both sides until golden brown. Set aside.

When the noodles have floated to the top of the soup, it is ready. Serve with spinach leaves, halloumi, sesame seeds and some extra fresh spring onions.

Images and text from Fit Mama by Belinda Norton, photo by Belinda Norton. Murdoch Books RRP $29.99. Out now