Simple Chicken Noodle Soup With Miso Recipes

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MISO CHICKEN NOODLE SOUP



Miso Chicken Noodle Soup image

Get the recipe for Miso Chicken Noodle Soup.

Provided by Lindsay Maitland Hunt

Number Of Ingredients 9

8 cups chicken broth or stock
3 tablespoons white miso paste
0.25 cup soy sauce
1 bunch scallions, very thinly sliced, some green parts saved for serving
1 14-oz package extra-firm tofu, cut into ½-inch cubes
8 ounces udon or soba noodles
2 cups cooked shredded chicken
4 to 6 large egg yolks
1 cup kimchi

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



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

JUST-ADD-WATER MISO CHICKEN NOODLE SOUP



Just-Add-Water Miso Chicken Noodle Soup image

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

1 tablespoon yellow miso
1/2 teaspoon chicken base
1/2 teaspoon chili-garlic sauce, such as sambal oelek
1/8 teaspoon grated fresh ginger
Small handful broken-up dried rice vermicelli
1/3 cup shredded rotisserie chicken
2 shiitake mushrooms, stems discarded, caps sliced thinly
6 snow peas or sugar snap peas, strings removed, sliced thinly on the bias
1 scallion, greens only, thinly sliced

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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