Miso Chicken Noodle Broth

Ingredients

• 4 tbsp (36 g) pumpkin seeds
• 2 tbsp (30 ml) rice vinegar
• 8 cups (1920 ml) low-sodium vegetable broth
• 6 oz (170 g) whole grain pasta
• 14 oz (400 g) chicken breast
• 4 cups (280 g) mushrooms
• 6 cups (180 g) baby spinach
• 4 cups (280 g) shredded cabbage
• 2 carrots (160 g)
• 2 tsp (12 g) white miso
• 2 tbsp (30 g) fresh ginger
• 4 scallions (60 g)
• 2 tsp (10 ml) toasted sesame oil

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Method

1. Cook the pasta, drain and rinse it cold.
2. Poach the chicken in the broth with the ginger 12 minutes, shred it, then add the mushrooms, the shredded cabbage and the carrots cut into ribbons for 6 minutes.
3. Add the spinach and cook 2 minutes, until it just wilts, then take the pan off.
4. Whisk the miso with a ladle of hot broth, stir it back with the shredded chicken, and pour over the noodles.
5. Finish with the vinegar, scallion, sesame oil and a shower of toasted pumpkin seeds.