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Photo of Miso noodle hot pot by WW

Miso noodle hot pot

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
Leafy greens and smooth udon noodles make this Japanese dish filling and tasty. The light broth makes it suitable for summer and winter.

Ingredients

Miso paste

⅓ cup(s), (95g) white

Fresh ginger

10 g, (10cm piece), peeled, thinly sliced

Dry udon noodles

180 g

English spinach

3 bunch(es), washed, drained

Skinless chicken breast

600 g, thinly sliced

Broccoli

400 g, cut into small florets

Sugar snap peas

300 g

Green shallot(s)

4 individual, thinly sliced

Instructions

  1. Place 2L (8 cups) water, miso paste and ginger in a large saucepan and bring to the boil over high heat. Add noodles and cook for 8 minutes. Place spinach in a large heatproof bowl and cover with boiling water. Drain well. Roll up in a clean tea towel and squeeze over the sink to remove excess water. Cut spinach into 6 pieces and set aside.
  2. Add chicken, broccoli and sugar snap peas to miso broth and cook for 2–3 minutes over medium heat or until chicken is cooked through and vegetables are tender.
  3. Divide spinach among serving bowls and top with miso noodle hot-pot. Serve sprinkled with shallots.

Notes

TIP: You can use thinly sliced lean sirloin steak (fat trimmed) or lean pork fillet (fat trimmed) instead of chicken.

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