SIMPLE CHICKEN NOODLE SOUP WITH MISO
Miso adds savory, satisfying flavor to classic chicken noodle soup. You won't believe how much flavor this one ingredient adds!This is a great meal to make ahead and refrigerate or freeze. Just be sure to follow the instructions below and set the pasta aside to add in right before serving. (It will get soggy if left to sit in the soup.)
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 420 kcal, Carbohydrate 29 g, Protein 42 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 937 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
MISO CHICKEN NOODLE SOUP
Get the recipe for Miso Chicken Noodle Soup.
Provided by Lindsay Maitland Hunt
Number Of Ingredients 9
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 AND NOODLE MISO SOUP
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
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
CHICKEN NOODLE MISO SOUP
Provided by Theresa Albert
Categories chicken,dinner,Fall,Japanese,kid-friendly,lunch,mushrooms,North American,pasta,quick and easy
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the stock, water, tamari, honey, ginger and garlic in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium, or until broth is just simmering.
- Add the chicken and the noodles and simmer for 5 minutes. Add the mushrooms, green beans, carrots and red pepper and simmer for 8-10 minutes or until chicken is no longer pink and the noodles are cooked.
- Whisk in the miso and heat for 2-3 minutes, or until miso dissolves. Do not boil. Stir in the spinach and green onion and heat for 1 minute. Serve.
- Makes 4 to 6 servings/6 cups/1.5 L
- Tip: The mini bowties look great in this soup, but could be substituted with any small soup-style pasta shape you have on hand in the pantry. Also, you could substitute thawed frozen green beans for the fresh ones.
JUST-ADD-WATER MISO CHICKEN NOODLE SOUP
Miso soup has never been so portable. Prep this instant lunch the night before, then just add boiling water, wait a few minutes and eat!
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 9
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.
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