Shiitake Miso Broth With Noodles And Chicken Recipes

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

Time 25m

Number Of Ingredients 16

Ingredients

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.

GINGER-MISO STRIPED BASS IN SHIITAKE MUSHROOM BROTH

Ginger-Miso Striped Bass in Shiitake Mushroom Broth image

Categories Fish Ginger Mushroom Soy Sauté Quick & Easy Dinner Seafood Bass Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

2 cups water
4 tablespoons red miso (aka-miso), divided
4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced
3 green onions, dark and pale green part thinly sliced, white part minced
4 tablespoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 6-ounce skinless striped bass fillets
1/4 cup panko (Japanese breadcrumbs)
Chopped fresh cilantro

Steps:

Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.

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