Serves 4
Ingredients:
* low-calorie cooking spray* 5cm/2in piece fresh root ginger, chopped
* 3 garlic cloves, crushed
* pinch of crushed chillies
* 3 tbsp miso paste
* 2 tbsp lime juice
* 200g/7oz fine egg noodles
* 2 chicken breasts, 125g/4½oz each, thinly sliced
* 125g/4½oz shiitake mushrooms, sliced
* 70g/2½oz baby sweetcorn, chopped
* 200g/7oz sugar-snap peas, halved
* 85g/3oz watercress, tough stems removed
* soy sauce, to serve
How To Cook:
1. Spray a large saucepan with oil and heat over a medium heat. Add the ginger, garlic and chillies and stir-fry for 1 minute.
2. Add 1.7 litres/3 pints boiling water and bring to a simmer. Stir in the miso paste, lime juice and noodles and cook for 1 minute. Cover and set aside.
3. Spray a large wok or frying pan with oil and stir-fry the chicken, mushrooms and sweetcorn for 2-3 minutes. Add the peas and cook for 2 minutes, or until the chicken is cooked through.
4. Transfer the soup to 4 bowls, spoon over the vegetables and chicken. Top with watercress and serve with soy sauce on the side.
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