1.5 litres chicken or vegetable stock
3 cloves garlic, thinly sliced
3cm-piece ginger, cut into very fine matchsticks
1 red chilli, sliced
1 teaspoon sea salt
500g chicken thighs
¼ cabbage, cut into small bite-sized pieces
500g peeled pumpkin (I used butternut), cut into 5mm-thick pieces
2 tablespoons white miso

This light and quick-to-put-together soup is a favourite and is, of course, very adaptable. I’ve taken to using wong bok or Chinese cabbage (also called Napa) which tastes sweeter to me. If I feel like crunchy cabbage I’ll add it at the very end, but sometimes I want a comforting softness and will add the cabbage with the chicken. I do add the pumpkin near the end so that it only just cooks without breaking down too much and has a bit of bite.

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1.Put the stock, garlic, ginger, chilli and salt into a large pot and slowly bring up to a simmer.
2.Add the chicken and cook over a low heat for 12-15 minutes or until the chicken is just cooked through.
3.Remove the chicken and, when cool enough to handle, shred with a pair of forks. Set aside.
4.Add the cabbage and pumpkin to the pot and cook until tender, about 5-10 minutes.
5.Add the chicken back in to heat through and stir in the miso.
6.Adjust seasonings to taste and ladle into serving bowls.
8.Simmer the vegetable stock with garlic, ginger and chilli for 15 minutes to allow the flavours to infuse.
9.Proceed as for the main recipe, adding cubes of soft tofu just before serving.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings