Miso Soup with Vegetables and Chicken

Cook rice noodles in salted boiling water, according to package instructions. Drain and rinse.

In a pot, bring broth to a boil. Stir in miso.

Rinse chile and thinly cut crosswise into rings. Cut lime into quarters and place in a bowl. Peel and thinly slice garlic. Peel and slice carrot. Rinse, trim and halve snow peas. Drain bamboo shoots. Rinse, trim and cut spring onions into thin rings. Rinse chicken breasts, pat dry and cut into strips.

Add carrots, snow peas and garlic to soup. Simmer over low heat, 3-4 minutes. Then add chicken, spring onions, some of the sliced chile and the bamboo shoots. Simmer until chicken is cooked through, about 5 minutes. Finally, stir in noodels and season with soy and fish sauce.