Vegetables & Udon in Chicken - Miso Broth

READY IN: 2hrs 40mins
Recipe by Latchy

This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe.

Top Review by Rita1652

A feel good soup.I did used chicken stock that I had made and frozen earlier. I found this a bit salty so I suggest to cut back on the soy which I did and still found it salty! But it did taste good! Nice for a windy Autumn Day!

Ingredients Nutrition


  1. Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
  2. Simmer uncovered 2 hours.
  3. Strain through muslin lined strainer into large bowl.
  4. Reserve stock, discard bones and veges.
  5. Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
  6. Stand about 20 minutes or until just tender; drain.
  7. Discard stems, slice caps thinly.
  8. Bring stock to boil.
  9. Add miso, ginger and sauce, simmer uncovered 5 minutes.
  10. Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
  11. Stir in extra carrot and green onion; sprinkle with nori.

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