MISO RAMEN SOUP

2 minute noodles (for gluten free use rice noodles) 1L chicken stock (for low FODMAP use Massels) 1 tablespoon soy sauce 2 teaspoons minced ginger or 3 thin slices of fresh ginger 2 spring onions 1/2 teaspoon pepper 1 teaspoon miso paste 1/2 cup cooked corn kernels 1 cup cooked spinach 1/4 cup thinly sliced spring onions Cooked chicken Cooked egg (optional) Thinly sliced chilli (optional) 1. Combine stock, soy sauce, ginger, spring onions and pepper in a pot and bring to the boil. Reduce heat and simmer for 15-30 minutes (remember the longer you leave it on the heat the more time the flavours have to infuse). Remove spring onions and ginger slices, if you used fresh ginger. 2. Add miso paste to the broth, bring to the boil and cook for five minutes. 3. Meanwhile cook your noodles and place them in a bowl. 4. Spoon the broth over the noodles and top with your corn, spinach, spring onions, chicken, and the egg and chilli if you wish.

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