200g/7oz Tenderstem broccoli
pinch of chilli flakes
5g coriander leaves, finely chopped (about 2 tbsp)
100g/3½oz trimmed green beans
5g mint leaves, finely chopped (about 2 tbsp)
6 radishes
1 spring onion
800ml/1½ pint chicken stock (either made from a stock cube or fresh)
45g/1½oz wholegrain rice vermicelli noodles
30g/1oz cashew nuts
1 tbsp runny honey
80g/3oz white miso paste
20g/¾oz white miso paste
½ tbsp rice wine vinegar
½ tbsp sesame oil
1 tsp sesame seeds
1 tbsp dark soy sauce
3 tbsp miso chicken stock (from above)
2 skinless chicken breasts (150g/5½oz each)