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Miso chicken noodle soup (gut health)
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- 200 g dried noodles of choice (see Tips)
- 20 g fresh ginger
- 1000 g liquid chicken stock or bone broth (see Tips)
- 50 g shiro (white) miso paste
- 40 g tamari
- 500 g chicken tenderloins, cut into halves
- 200 - 300 g savoy cabbage leaves, cut into thin slices (see Tips)
- 1 bunch Asian greens of choice, cut into pieces (2 cm)
- 8 fresh shiitake mushrooms, finely sliced
- 100 g fresh enoki mushrooms
- toasted sesame seeds, for sprinkling
- 3 spring onions/shallots, trimmed and cut into thin slices
- per 1 portion
- 1769.7 kJ / 421.4 kcal
- 41.7 g
- 40.2 g
- 8 g
- Saturated fat
- 1.6 g
- 7.5 g
- 1823.5 mg
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