Chicken Noodle in Miso Soup

• 4 tablespoons white miso
• 2 teaspoons fish sauce
• 2 tablespoons low sodium soy sauce
• 6 cups hot water
• 2 chicken breast fillets, sliced
• 100 g bok choy (or any asian green)
• 200 g egg noodles

1. Place miso, fish sauce, soya sauce and water in a saucepan over high heat and bring to boil.
2. Reduce heat to simmer.
3. Add chicken slices and cook for 1 minute.
4. Add greens and noodles and cook for 2 minutes or till noodles are done.
5. Ladle content into 4 bowls and serve.
6. NOTE: If using leafy vegetables, try and cut the vegetables in such a way the leaves and stems are seperated.
7. Add the stems into the soup before the leaves because the stems take longer to cook, and you don't want to over cook the leaves.

white miso, fish sauce, soy sauce, water, chicken, bok choy, egg noodles

Taken from www.food.com/recipe/chicken-noodle-in-miso-soup-56493 (may not work)