• 450g fresh chicken stock
  • 1 tsp toasted sesame oil
  • 3cm piece root ginger, peeled and cut into thin sticks
  • 100g miso paste
  • 1 bunch spring onions, trimmed and sliced diagonally
  • 120g shiitake mushrooms, thinly sliced
  • 350g leftover roast pork shoulder, thinly sliced
  • 300g rice noodles
  • 100g baby leaf spinach
  • 1 tbsp freshly chopped coriander stalks, plus extra sprigs to garnish
  • Sliced fresh red chilli, to serve (optional)


  1. 1

    Put the stock and 60ml water into a wok or frying pan and bring to the boil. Add the sesame oil and ginger, reduce the heat and simmer for 2 minutes. Stir in the miso paste.

  2. 2

    Add the spring onions, mushrooms and pork and simmer for 3-4 minutes. Stir in the noodles and simmer for 1 minute, then add the spinach and coriander and cook for a further minute so the spinach is just wilted. 

  3. 3

    Ladle into warmed bowls, garnish with the extra coriander and sliced fresh red chilli, if liked.

Nutritional Details

Each serving provides
  • Energy 1537kj 367kcal 18%
  • Fat 16.3g 23%
  • Saturates 5.6g 28%
  • Sugars 5.3g 6%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

20.4g carbohydrate 1.9g fibre 33.5g protein

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