Contents
Hearty Miso Chicken Noodle Soup: A Nourishing Meal
Miso Chicken Noodle Soup:
Instructions:
- In a large pot, combine miso paste, oyster sauce, fish sauce, ginger, soy sauce, orange zest, sesame oil, optional dashi or stock powder, and water. Whisk lightly to dissolve the miso.
- Add the chicken and vegetables to the pot. Bring to a simmer and cook for 3-4 minutes.
- Stir in the cooked noodles and return the soup to a simmer.
- Season with pepper, mix in spring onions, and serve hot.
Tips:
- Best served freshly made but can be chilled and stored for up to 24 hours.
- Variation: For a Miso Salmon and Noodle Bowl, replace the chicken with 200g of fresh, boneless, skinless salmon, thinly sliced. Add 200g of diced firm tofu if desired.
FAQs: Miso Chicken Noodle Soup Recipe
- What type of miso paste should I use?
- You can use any type of miso paste, but white miso (Shiro miso) is commonly preferred for its mild and slightly sweet flavor. Red miso will give a deeper, more robust taste.
- Can I substitute the chicken with another protein?
- Yes, you can use salmon, shrimp, or tofu as substitutes. For a vegetarian option, tofu works well.
- What kind of noodles are best for this soup?
- Egg noodles are a great choice, but you can also use ramen, udo, or soba noodles depending on your preference.
- How can I make this soup spicier?
- Add a splash of chili oil, Sriracha, or sprinkle in some red pepper flakes to give the soup a spicy kick.