Chicken Noodle Miso Soup Recipes

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

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

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.

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.

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 RAMEN JAPANESE SOUP

Steps:

• Gather the ingredients.
• Heat canola oil in a large deep skillet or a wok over medium heat. Add garlic, minced ginger, and ground pork to the skillet and sauté until pork is done, about 5 minutes.
• Add carrot, bean sprouts, and cabbage to skillet with meat, and sauté together for a few minutes until vegetables are tender.
• Pour warm water into the skillet. Season with chicken bouillon powder or chicken base, sugar, and soy sauce, and bring the soup to a boil.
• Turn down the heat to low and melt miso paste in the soup. Add sesame oil and then turn off the heat.
• In the meantime, prepare noodles. Boil water in a large pot. Put chukamen or ramen noodles into boiling water and cook for a few minutes, until noodles are al dente , or reach desired firmness. Drain noodles well and serve in 2 deep soup noodle bowls.
• Pour the hot miso soup mixture with pork and vegetables over the noodles. Add optional garnishes, as desired.

CHICKEN MISO SOUP RECIPE

Steps:

• Pour 600ml (1 pint) boiling water into a pan and whisk in the miso paste.
• Add the rest of the ingredients, except the cabbage, and simmer for 10 mins.
• Stir in the cabbage, cook for 3 mins and serve.

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.