Don't throw out your leftover chicken. Try out this Chicken Miso instead.
1 leftover roast chicken carcass
1 onion, thinly sliced
1 carrot, thinly sliced
1 bay leaf
750 milliliters water
1 large tablespoon miso paste
Thumb-sized piece of ginger, sliced
1 carrot, sliced
2 spring onions, finely sliced
Handful of baby spinach
Shredded leftover chicken
1 red chilli, chopped
1 tablespoon soy sauce
1 tablespoon Sriracha hot sauce
1 handful coriander
Make the stock by adding all the ingredients, bringing to the boil and simmering for 30 minutes and strain.
Place the stock into a clean saucepan and add in the ginger and miso paste. Simmer for 3 minutes, before adding in half the spring onion, chilli and carrot and cook for another 2 minutes.
Stir in the noodles, bring back to the boil and cook as per the time on the packet (usually 2 minutes).
Add in the spinach, remaining spring onions and any leftover roast chicken, and season with soy sauce (you may not need it all). Garnish with Sriracha sauce and coriander.