Miso Butter Chicken Noodle Soup

I am ending 2014 with the worst head cold I’ve had in at least a decade. I made this warming, delicious soup as a palliative. Mmm mmm good. Note: the Monash low FODMAP diet guide does not say anything about miso.  I am assuming FODMAPs are low because miso is made from  fermented soybeans. If the beans are fermented then the ferment-able sugars that are FODMAPs should have mostly been digested already.

2 cups shredded cooked chicken
1  8 oz package angel hair shiratake noodles, drained and rinsed ( or substitute reconstituted rice noodles)
3 cups chicken stock,  preferably homemade
4 tablespoons melted clarified butter or ghee
1 tablespoon white miso paste
1/4 cup minced scallion greens
2 tablespoons minced fresh cilantro
1 cup bean sprouts
salt and  pepper

Thoroughly combine the miso and melted gheef; set aside. Bring the chicken stock to a simmer in a saucepan and add the chicken and noodles. Bring back up to a simmer and add all of the other ingredients. Bring back up to a simmer again and taste; season with salt and pepper accordingly. Serve piping hot.