Miso Chicken noodle soup

1 large chicken breast (we use Bostocks organic chicken)

3 slices of ginger

1 heaping Tbsp miso paste

half a packet of soba noodles

a large handful winter greens, we used silverbeet, but spinach or kale would work well too.

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In a medium pot bring water to the boil and add ginger slices. Add the chicken breast and simmer until cooked through, 15-20 minutes. Pour out the liquid and use two forks to shred the meat. If you like ginger, slice the cooked ginger into your new pot, otherwise discard. In your pot bring 4 cups of water to boil and place a heaped tablespoon of miso paste. Once it has dissolved add the soba noodles and shredded chicken. The noodles I used took 4 minutes to cook, so half way (2min) I added the silverbeet and let it soften until the noodles were finished. Ladle into serving bowls. Enjoy a warming meal!

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