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Chicken Miso

Jack Lucas

Don't throw out your leftover chicken. Try out this Chicken Miso instead.

Chicken Miso

prep time15Min


cooking time37Min


serving time4


  • 1 leftover roast chicken carcass

  • 1 onion, thinly sliced

  • 1 carrot, thinly sliced

  • 1 bay leaf

  • 750 milliliters water

  • Soup:

  • 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


  1. Make the stock by adding all the ingredients, bringing to the boil and simmering for 30 minutes and strain.

  2. 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.

  3. Stir in the noodles, bring back to the boil and cook as per the time on the packet (usually 2 minutes).

  4. 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.

Chicken Miso




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