Shiitake & Chicken Miso Broth with Asian Greens
11 Jun 2015
By Sarah Nankervis, Naturopath & Nutritionist
- 2 tablespoon miso paste
- 1 teaspoon fish sauce
- 2 teaspoon Tamari sauce
- 4 cups of hot water
- 2 chicken breasts, sliced
- 1 cup dried shiitake mushrooms
- 1 tsp chilli flakes (or to taste)
- 2 cm grated ginger
- 1 Bock Choy
- 1/2 packet of rice noodles
Place miso, fish sauce, soy, ginger, chilli and water in a saucepan over a high heat and bring to the boil.
Reduce heat to simmer, add chicken and cook for 4 minutes. Add Bock Choy and noodles, cook for 2 minutes or until noodles are tender.
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