Spring chicken soup
Ingredients
- ¾ cup salt-reduced chicken stock
- 1 tablespoon miso paste
- 250g chicken breast, thinly sliced
- 2cm piece fresh ginger, sliced in 3 pieces
- 1 cup green beans, trimmed, or 1 bunch asparagus sliced
- ½ cup frozen peas, thawed
- ½ cup frozen corn, thawed
- 1 courgette, thinly sliced
- 1 can cannellini or butter beans, drained and rinsed
- 2 slices sourdough bread, to serve
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