Chicken And Noodle Miso Soup Recipes

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MISO SOUP RECIPE (WITH CHICKEN, NOODLES, SHIITAKE MUSHROOMS)



Miso Soup Recipe (with Chicken, Noodles, Shiitake Mushrooms) image

Miso Soup bursting with chicken, noodles and vegetables swimming in a steaming hot, savory, salty broth is a meal-in-one all made in ONE POT in 30 Minutes! It's a hearty, comforting, satisfying dinner packed with multi-dimensional miso flavor. The chicken, noodles and vegetables all cook in one pot for an easy dinner with even easier cleanup!

Provided by Jen

Categories     Main Course     Main Dish

Time 25m

Number Of Ingredients 16

1 pound boneless skinless chicken thighs
2 tablespoons olive oil (divided)
1 medium yellow onion, chopped
6 oz. shitake mushrooms (stems removed and caps sliced into ¼" strips*)
2 medium carrots, sliced ((approx. 1 cup))
1 tablespoon freshly grated ginger
4 garlic cloves, minced
8 cups reduced sodium chicken broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon Japanese rice wine (or pale dry sherry)
1/2 -1 tablespoon red chili paste* (like Mae Ploy)
3 oz. thin rice noodles ((vermicelli/rice sticks)**)
1 red bell pepper, chopped
1/4 cup white miso paste (***)
4 heads baby bok choy (cut into bite-size pieces, about 3 cups****)

Steps:

  • Heat 1 tablespoon oil in a Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don't cook through. Remove to a plate.
  • Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and sauté 3 minutes. Add mushrooms, ginger and garlic and sauté for 1 minute.
  • Add chicken BACK TO POT followed by chicken broth, soy sauce, rice vinegar, rice wine, and chili paste. Bring to a boil then reduce heat to medium-low and gently simmer for 10 minutes or until chicken is tender enough to shred. Remove chicken and shred when cool enough to handle. Continue to simmer soup without chicken if you like more tender mushrooms.
  • Add ¼ cup miso paste to a medium bowl. Add a ladleful of hot broth then whisk until the miso is completely dissolved. Set aside.
  • Add rice noodles and bell peppers to pot. Simmer 2 minutes then turn off heat. Add bok choy, shredded chicken and entire miso mixture. Cover pot just until noodles are al dente and bok choy is wilted, 1-2 minutes.
  • Do NOT simmer/boil the soup with the miso, as the miso will become gritty.

CHICKEN AND NOODLE MISO SOUP



Chicken and Noodle Miso Soup image

Australian chef Donna Hay's version. It's quite different from the other version already listed here.

Provided by AmandaInOz

Categories     Clear Soup

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup miso
1/4 cup warm water
6 cups water
1 large red chile, sliced
1 tablespoon finely grated ginger
3 green onions, thinly sliced
2 chicken breasts, trimmed and thinly sliced
100 g snow peas, halved
250 g udon noodles
3 green onions, thinly sliced for garnish

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.

Nutrition Facts : Calories 407.2, Fat 8.4, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1840.2, Carbohydrate 56.2, Fiber 5.2, Sugar 3.2, Protein 25.6

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