Get this easy Japanese twist on chicken soup on the table in just 15 minutes.
- Cook the noodles in a saucepan of boiling water following packet directions. Drain. Divide among 4 serving bowls.
- Meanwhile, bring stock to the boil in a saucepan over high heat. Add the broccolini and ginger. Cook for 2 minutes or until broccolini is tender crisp. Use tongs to transfer broccolini to prepared bowls.
- Place the miso paste in a small heatproof bowl. Add a little of the stock, stirring until miso dissolves.
- Add the miso mixture to the saucepan and gently stir to combine. Bring to a simmer. Remove from heat. Add chicken and mushrooms to noodles. Ladle over miso mixture and sprinkle with shallots and nori, if using.
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