Uploaded June 2026 | Updated September 2026, 1 week ago
Miso & Ginger Brothy Chicken Udon Noodle Soup
Makes 4 | Prep 10 mins | Cooking 5 mins per serve
1L (4 cups) Coles Salt Reduced Chicken Stock
1 1/2 tbs white miso paste
2 tsp Coles Ginger Crushed
1 tbs Coles Asia Light Soy Sauce
2 x 400g pkts Coles Asia Udon Noodles Ready to Eat (each 400g pkt contains 2 x 200g pkts)
1 cup shredded white cabbage
1 carrot, shredded
2 cups shredded Coles Hot Roast RSPCA Approved Chicke
400g can Coles Simply Corn Kernels, rinsed, drained
1 spring onion, thinly sliced
1 tsp black sesame seeds
2 tsp Coles Asia Fried Shallots
1. Whisk the stock, miso, ginger and soy sauce in a large jug.
2. Divide the noodles, cabbage, carrot, chicken and corn among 4 x 690ml heatproof glass containers. Pour the stock mixture evenly among containers. Cover and place in the fridge to chill for up to 2 days. (Alternatively, place in the freezer for up to 3 months. Thaw in fridge overnight to eat the following day.)
3. When it’s time to eat, remove lids from containers. Cover each container with an upturned microwave-safe plate and microwave on high (100%)*, 1 container at a time, for 3 mins or until noodles are tender and soup mixture is heated through.
4. Sprinkle with spring onion, sesame seeds and fried shallots to serve.
*This recipe was tested in a 1000W microwave. You may need to adjust cooking times or power if your microwave wattage is higher or lower than this.
Miso & Ginger Brothy Chicken Udon Noodle Soup
Makes 4 | Prep 10 mins | Cooking 5 mins per serve
1L (4 cups) Coles Salt Reduced Chicken Stock
1 1/2 tbs white miso paste
2 tsp Coles Ginger Crushed
1 tbs Coles Asia Light Soy Sauce
2 x 400g pkts Coles Asia Udon Noodles Ready to Eat (each 400g pkt contains 2 x 200g pkts)
1 cup shredded white cabbage
1 carrot, shredded
2 cups shredded Coles Hot Roast RSPCA Approved Chicke
400g can Coles Simply Corn Kernels, rinsed, drained
1 spring onion, thinly sliced
1 tsp black sesame seeds
2 tsp Coles Asia Fried Shallots
1. Whisk the stock, miso, ginger and soy sauce in a large jug.
2. Divide the noodles, cabbage, carrot, chicken and corn among 4 x 690ml heatproof glass containers. Pour the stock mixture evenly among containers. Cover and place in the fridge to chill for up to 2 days. (Alternatively, place in the freezer for up to 3 months. Thaw in fridge overnight to eat the following day.)
3. When it’s time to eat, remove lids from containers. Cover each container with an upturned microwave-safe plate and microwave on high (100%)*, 1 container at a time, for 3 mins or until noodles are tender and soup mixture is heated through.
4. Sprinkle with spring onion, sesame seeds and fried shallots to serve.
*This recipe was tested in a 1000W microwave. You may need to adjust cooking times or power if your microwave wattage is higher or lower than this.
