Chicken Noodle Miso Soup Recipes

SIMPLE CHICKEN NOODLE SOUP WITH MISO

Steps:

• Use your hands or a knife to remove the chicken meat from the bones and chop or shred it into bite-sized pieces. Try to get as much meat off as possible, but it's fine if you don't get every bit. (Note: reserve the chicken bones - you'll use these in the broth.)
• Heat a large pot or Dutch oven over medium heat. Add olive oil and then mirepoix with salt. Saute until vegetables are nearly tender, 5 to 6 minutes.
• Stir in miso and garlic, breaking miso up a bit with the back of a spoon or spatula.
• Add reserved chicken bones, stock, and bay leaves.
• Cover with a lid and cook until the soup begins to boil. Reduce heat under the pot so that the soup stays at a low simmer. Simmer, covered, for 15 to 20 minutes to let the flavors develop.
• Remove the lid and discard chicken bones and bay leaves.
• Increase heat under the soup so that it is simmering gently.
• Stir the chopped chicken and pasta into the soup. (See note below and cook pasta separately if you're not going to eat all of the soup right away.)
• Simmer until pasta is tender (check package for timing).
• Stir lemon juice into soup. Taste the soup and, if you want to add more savory flavor / saltiness, stir in up to 2 more Tablespoons of miso.
• Stir in chopped parsley (if using) and serve.

SPRING CHICKEN MISO SOUP

Steps:

• Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
• Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
• In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
• Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
• To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.

MISO CHICKEN NOODLE SOUP

Steps:

• Bring the chicken stock to a boil in a covered large pot over high heat.
• In a small bowl, whisk the miso and 1 tablespoon of the soy sauce. (You do this so that the miso can easily integrate with the stock, otherwise you'll get big clumps.) Add this to the pot with the remaining 3 tablespoons soy sauce, the scallions, and tofu.
• Return to a boil and add the noodles. Cook until they're just barely tender, 2 to 3 minutes, then stir in the chicken and cook until the noodles are al dente and the chicken is hot, 2 to 3 minutes more. Ladle the soup into bowls while it's super hot and then drop an egg yolk into each bowl. Stir to mix the yolk into the soup, and then top with the kimchi and more scallion greens. Excerpt from Healthyish by Lindsay Maitland Hunt.

JUST-ADD-WATER MISO CHICKEN NOODLE SOUP

Steps:

• Add the miso, chicken base, chili-garlic sauce and ginger to the bottom of a lidded 16-ounce heat-safe container. Top with the rice vermicelli, chicken, mushrooms, peas and scallions. Secure the lid and refrigerate until using, up to overnight.
• When ready to eat, add 1 1/4 cups boiling water to the container, cover and let sit until the noodles soften, about 7 minutes. Uncover and stir to dissolve the miso.

CHICKEN NOODLE SOUP

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

CHICKEN AND NOODLE MISO SOUP

Steps:

• Place the miso paste and warm water in a small bowl and stir to combine.
• Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil.
• Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through.
• Stir the miso mixture into the noodle mixture.
• To serve, spoon into bowls and top with extra green onions.

MISO CHICKEN & RICE SOUP

Steps:

• Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.
• Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
• Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.