• 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.