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Chinese Inspired Chicken & Ginger Soup

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
486 kcal
Protein
: 
50.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sesame
  • May contain traces of allergens
  • Celery
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Pecan Nuts
  • Peanut
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Red Chilli

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

50 grams

Shiitake Mushrooms

4 unit(s)

British Chicken Thighs

15 grams

Ginger Puree

1 unit(s)

Carrot

1 unit(s)

Courgette

(May contain traces of: Celery)

24 milliliter(s)

Tamari Sauce

1 sachet(s)

Sesame Oil

15 grams

Mushroom Broth Paste

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

400 milliliter(s)

Water

Energy (kJ)2034 kJ
Energy (kcal)486 kcal
Fat28.6 g
of which saturates8.1 g
Carbohydrate14.3 g
of which sugars9.2 g
Dietary Fibre4.3 g
Protein50.7 g
Salt1.9 g
Potassium50.6 mg
Calcium34.8 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Slice the chilli thinly widthways. Peel and grate the garlic (or use a garlic press). Trim the spring onion then thinly slice. Thinly slice the shiitake mushrooms.

2

Heat a large frying pan on a medium-high heat, with a drizzle of oil. When hot, add the pork mince, and fry until golden, 5-6 mins. Use a wooden spoon to break it up as it cooks. Halfway through, add the garlic and ginger puree. If you’d like to, season with salt and pepper. When fully cooked, remove the pork mixture from the pan and put to the side. IMPORTANT: The pork is cooked when no longer pink in the middle.

3

Whilst the pork cooks, trim the carrot (no need to peel). Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot and courgette. Stop when you get to the centre of the carrot and spongy centre of the courgette.

4

Boil a full kettle. Place the pan back on a medium-high heat with a drizzle of oil. When hot, add the carrot and courgette. Fry, stirring occasionally, until softened, 3-4 mins.

5

Return the pork mince back to the pan. Add the shiitakes, tamari, sesame oil, mushroom broth paste and boiled water from the kettle (see ingredients for amounts). Season with salt and pepper. Bring to the boil and simmer, 2-3 mins.

6

Divide the Chinese pork soup between your bowls. Top with the chilli. Sprinkle with sesame seeds and spring onion.

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