Chicken Udon Miso Soup Recipes
UDON NOODLE SOUP RECIPE WITH MISO
Store fresh udon noodles in the refrigerator or in the freezer. If you don't have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you - keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great. I've used shimeji mushrooms, but you can use fresh shitake or just regular white button mushrooms. If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso.
Provided by Jaden
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Cook the udon noodles according to the package directions, drain and set aside.
- In the meantime, in a medium pot, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the mushrooms and snow peas and cook until slightly tender but still bright green, about 1 minute.
- In a medium bowl, add the miso paste. Add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.
Nutrition Facts : Calories 346 kcal, Carbohydrate 67 g, Protein 15 g, Fat 2 g, Sodium 2761 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
CHICKEN MISO SOUP
This unique version of chicken soup is packed with vegetables in a savory miso broth.
Provided by Joaquin de la Concepción
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 222 calories, Carbohydrate 26.4 g, Cholesterol 46.9 mg, Fat 6.4 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 558.7 mg, Sugar 9.1 g
CHICKEN UDON NOODLE SOUP
This is a delicious chicken udon noodle soup.
Provided by Erin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
- Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g
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 MISO SOUP RECIPE
A chicken miso soup is a healthy, light soup using Japanese miso that's perfect if you're watching the calories or have a cold coming on
Provided by Jessica Dady
Categories Dinner, Lunch, Snack
Time 15m
Yield Serves: 2
Number Of Ingredients 7
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.
Nutrition Facts : @context https, Calories 143 Kcal, Sugar 2.5 g, Fat 3.5 g, SaturatedFat 0.9 g, Sodium 1.06 g, Protein 22.6 g, Carbohydrate 5.4 g
CHICKEN UDON MISO SOUP
Steps:
- 1. Mix the chicken with the sake and let sit 15 minutes Cook the udon noodles according to package directions and drain. Heat the dashi stock in a large clay pot or pan on stove. Add the chicken and mushrooms cook for 5 minutes. Add the scallions and sausages. Cook 1 minute. Mix the Mirin with the garlic and miso paste. Add a little stock from the pan and stir it in until the miso is dissolved.
- 2. Stir the miso mixture into the soup Taste and adjust the seasoning. Add in the bean sprouts and noodles. Bring to a boil. Add the eggs and cover and let simmer until eggs have poached.
- 3. Top with fried shallots and serve
MISO UDON NOODLE SOUP (MISO NIKOMI UDON)
Steps:
- Gather the ingredients.
- Cook the udon noodles in a medium pot of boiling water for 2 minutes.
- Drain well and set aside.
- In a medium earthenware pot, or other medium heavy-duty pot, add the dashi stock and bring to a boil. Reduce heat to medium.
- Add the miso paste to the broth by first dissolving the miso with a bit of the dashi broth in a small bowl.
- Then, pour the miso mixture into the broth, stirring to combine.
- Add sake and sugar to the miso broth. Bring to a boil over high heat.
- Reduce the heat to medium. Add the chicken and stir occasionally until cooked through.
- Add udon noodles and increase the heat to medium-high.
- Add sliced aburaage (fried tofu), green onion, and the kamaboko (fish cake), if using.
- Add the egg, if using, cover, and cook until the egg white is opaque, the yolk is cooked to your liking, and the noodles are tender, about 2 minutes. Remove from the heat.
- Serve the miso udon noodle soup in the earthenware pot, or alternatively, transfer to a bowl, garnish with the togarashi, if using, and serve.
Nutrition Facts : Calories 901 kcal, Carbohydrate 41 g, Cholesterol 305 mg, Fiber 5 g, Protein 94 g, SaturatedFat 11 g, Sodium 1763 mg, Sugar 9 g, Fat 43 g, ServingSize 1 bowl (serves 1), UnsaturatedFat 0 g
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CHICKEN MISO UDON NOODLE SOUP | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 35 minsCalories 510 per serving
- Heat a wok or Dutch oven with cooking oil over medium-high heat. Add chicken and saute until chicken is golden brown and cooked through, 5 to 7 minutes. Set chicken aside.
- Add first portion of stock to the pan and simmer for 1 minute, scraping up any brown bits from the bottom of the pan.
- Add remaining stock, squash, miso paste, and rice vinegar. Cover and simmer until squash is starting to turn tender, ~8 minutes.
- While soup simmers, bring a small saucepan of water to a boil. Gently add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.
15-MINUTE JAPANESE UDON MISO SOUP - MY GORGEOUS …
From mygorgeousrecipes.com
4.1/5 (31)Total Time 15 minsCategory SoupCalories 321 per serving
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Cuisine AsianCategory EntreeServings 1Total Time 45 mins
- In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add chicken; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
- Add remaining 2 tablespoons butter to Dutch oven; stir in mushrooms, bell pepper and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in garlic and gingerroot; cook 30 seconds longer.
- Stir in broth, carrots, miso paste and soy sauce. Heat to boiling over high heat. Stir in chicken and noodles; return to simmering, then reduce heat and simmer uncovered 11 to 13 minutes, stirring frequently, until noodles are cooked through and sauce is thickened. Stir in spinach until wilted; stir in vinegar. Top with green onion greens.
HOISIN CHICKEN UDON NOODLES - JO COOKS
From jocooks.com
4.4/5 (257)Calories 386 per servingCategory Dinner, Lunch, Main Course
- Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
- Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.
JAPANESE UDON MISO SOUP WITH CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 45 minsCategory Starter/Entree
- Soak the mushrooms in the boiling water for 30 minutes. Squeeze dry, reserving the soaking liquid. Discard the woody stalks and thinly slice the caps. Set aside.
- Bring a large saucepan of water to the boil and cook the noodles for 1-2 minutes or until just tender. Drain immediately and rinse under cold water. Set aside.
- Put the stock and water into a wok and bring to the boil over high heat. Reduce the heat, add the chicken and simmer gently for 2-3 minutes or until almost cooked through.
- Add the mushrooms and cook for 1 minute. Add the bok choy halves and simmer for another 1 minute or until beginning to wilt.
CHICKEN-UDON SOUP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (15)Total Time 1 hr 2 minsServings 4Calories 354 per serving
- Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside. Combine mushroom stems, Chicken Stock, and next 4 ingredients (through star anise) in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Let stand 10 minutes. Strain stock through a sieve over a bowl; discard solids.
- Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
- Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps to pan, and sauté for 2 minutes. Add minced ginger and minced garlic; sauté for 1 minute. Add sake, and cook for 4 minutes, scraping pan to loosen browned bits. Add stock to pan. Bring to a boil, and reduce heat to medium-low. Add chicken, soy sauce, 1 tablespoon honey, and salt; simmer for 2 minutes or until chicken is thoroughly heated. Divide noodles evenly among 4 bowls. Add 1 1/2 cups soup to each bowl. Sprinkle each serving with 1 tablespoon green onions.
MISO UDON NOODLE SOUP • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
5/5 (15)Total Time 28 minsCategory SoupCalories 503 per serving
- Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl.
- Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms.
- Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 - 2 minutes until the noodles are loosened. Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and the tofu. Heat for another 1 - 2 minutes until everything is heated through. Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using.
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From norecipes.com
4.8/5 (4)Calories 369 per servingCategory Soups & Stews
- Prepare the soup mixture by adding the soy sauce sugar, and salt to the chicken stock and stirring it until they're fully dissolved.
- Heat a nonstick pan with high sides over high heat, and then add the chicken, skin-side down. Let the chicken fry undisturbed until some fat begins to render out from the skin.
- Add the scallion stems between the chicken pieces and let everything fry undisturbed until the skin-side of the chicken is golden brown. If the scallions are browning faster than the chicken, you can flip them over.
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4.5/5 (42)Total Time 40 minsCategory Main CourseCalories 679 per serving
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