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

Directions

• Spray a large saucepan with oil and heat over a medium heat. Add the ginger
• garlic and chillies and stir-fry for 1 minute.
• 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.
• 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.
• Transfer the soup to 4 bowls
• spoon over the vegetables and chicken. Top with watercress and serve with soy sauce on the side.