Miso Chicken Noodle Soup is a flavorful, hearty, and comforting dish that combines the rich umami taste of miso with tender chicken, vegetables, and noodles. It's an easy-to-make soup that’s perfect for chilly days or whenever you’re craving something warm and satisfying. Here's how to make it:
Ingredients:
- 2 tablespoons sesame oil (or olive oil)
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 3 cups water
- 3 tablespoons miso paste (preferably white or yellow miso)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 2 cups baby spinach or other leafy greens (optional)
- 1 cup sliced mushrooms (shiitake, button, or cremini)
- 2 medium carrots, julienned or thinly sliced
- 1 cup cooked noodles (udon, ramen, soba, or rice noodles)
- 1 tablespoon sesame seeds (for garnish, optional)
- 2 green onions, chopped (for garnish, optional)
- Chili flakes or hot sauce (optional, for a spicy kick)
Instructions:
1. Prepare the chicken:
- In a large pot, heat the sesame oil over medium heat. Add the chicken breasts or thighs and cook for about 6-8 minutes per side, or until golden brown and fully cooked. Remove the chicken from the pot and set aside to cool slightly.
2. Prepare the broth:
- In the same pot, add the ginger and garlic. Sauté for about 1 minute until fragrant.
- Add the chicken broth and water, and bring to a simmer over medium heat.
3. Make the miso base:
- In a small bowl, whisk together the miso paste with a few tablespoons of the warm broth from the pot until smooth. Add this miso mixture back into the pot, along with the soy sauce and rice vinegar. Stir until the miso is fully dissolved.
4. Cook the vegetables:
- Add the mushrooms and carrots to the pot. Let the soup simmer for about 5-7 minutes, or until the vegetables are tender.
5. Shred the chicken:
- While the soup is simmering, shred the cooked chicken into bite-sized pieces using two forks.
6. Add the chicken and spinach:
- Add the shredded chicken and baby spinach (if using) to the pot. Continue to cook for another 2-3 minutes, just until the spinach is wilted.
7. Add the noodles:
- Stir in the cooked noodles of your choice and let the soup heat through, about 2 minutes.
8. Serve:
- Ladle the soup into bowls. Garnish with chopped green onions, sesame seeds, and a sprinkle of chili flakes or a drizzle of hot sauce if you like a bit of spice.
Tips:
- Miso paste: White miso is milder and sweeter, while yellow miso is slightly stronger. You can use red miso for a deeper, more intense flavor, but you may want to reduce the amount to balance the taste.
- Noodles: If you're using instant ramen noodles, discard the seasoning packet and use your own broth for better flavor.
- Vegetable variations: Feel free to add other vegetables, such as bok choy, zucchini, or bell peppers, for more texture and color.
- Protein: You can replace the chicken with tofu for a vegetarian option.
This Miso Chicken Noodle Soup is warm, nutritious, and packed with layers of flavor. It's an ideal comfort food for when you're craving something soothing, healthy, and satisfying!