Chicken And 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.

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.

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 MISO SOUP

Steps:

• Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
• Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.

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.

SPICY MISO SOUP WITH POACHED CHICKEN AND NOODLES

Steps:

• Combine Chicken stock, miso paste, soy sauce. lemon juice, the red onion, garlic, ginger and spring onion in a large pot.
• Set over medium heat and bring to a simmer.
• Cover with a lid and allow to simmer for 20 minutes then strain. Taste and adjust seasoning by adding more soy sauce and lemon juice, if necessary.
• Poach the chicken in the broth or slice cooked chicken and cook the noodles then drain.
• Place the noodles in deep bowls and top with the sliced chicken. Pour over the hot broth then serve with a generous spoonful of chilli oil and fresh herbs.

CHICKEN NOODLE MISO SOUP

Steps:

• Marinate the chicken in the soy sauce for a couple of hours with some of the seasoning.
• In a large pan, tip in the chicken with the excess soy sauce and the chopped onion and the rest of the seasoning of your choice and brown all over. Add the chicken stock and the miso with the water. There should be enough liquid to cover the chicken with room for everything else. leave to simmer for half an hour.
• After half an hour, tip in the mushrooms in and simmer gently. Then add the rice noodles after another 10 mins, (rice noodles are best for this dish but if you cant get them, thin egg noodles will do.)
• Just before the noodles are ready, add the spinach for the last 5 mins.
• Ladle into bowls and serve with home made bread.