Miso Chicken Noodle Soup Recipe
Miso Chicken Noodle Soup Recipe : The rain has been non-stop, which means soup season. I’m not complaining because Mike and I have been on a soup kick lately. We’ll make up a huge batch and eat it for lunch and dinner. You think we’d be sick of soup by now, but we’re not. At least, we’re not sick of different soups…I accidentally made too big a batch of a miso pork soup the other week and we were eating it for what felt like forever.
Even after our miso binge, it was the star of this soup. I had a bit of chicken left over in the fridge, just hanging out, begging to be put into a pot of warm soupy goodness. I whipped up a quick chicken noodle soup and added in a bit of miso for an extra bit of umami. It was pure comfort because of the egg noodles. I just love egg noodles in soup! But then again, I just love noodles. Maybe it’s time to move on from soup…noodles here I come!
Place miso paste, oyster sauce, fish sauce, ginger, soy, orange zest, sesame oil, optional dashi or stock powder, and water in a large pot and whisk lightly to dissolve miso. Add chicken and vegetables, bring to a simmer and cook 3-4 minutes. Mix in cooked noodles and return to a simmer. Season with pepper, mix in spring onions and serve.
Best served freshly made but can be chilled up to 24 hours.
Variation: To make Miso Salmon and Noodle Bowl, replace chicken with 200g fresh boneless skinless salmon, very thinly sliced and 200g diced firm tofu if desired.