Chicken And Noodle Miso Soup Food

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MISO CHICKEN NOODLE SOUP



Miso Chicken Noodle Soup image

Get the recipe for Miso Chicken Noodle Soup.

Provided by Lindsay Maitland Hunt

Number Of Ingredients 9

8 cups chicken broth or stock
3 tablespoons white miso paste
0.25 cup soy sauce
1 bunch scallions, very thinly sliced, some green parts saved for serving
1 14-oz package extra-firm tofu, cut into ½-inch cubes
8 ounces udon or soba noodles
2 cups cooked shredded chicken
4 to 6 large egg yolks
1 cup kimchi

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.

CHICKEN AND NOODLE MISO SOUP



Chicken and Noodle Miso Soup image

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

1/4 cup miso
1/4 cup warm water
6 cups water
1 large red chile, sliced
1 tablespoon finely grated ginger
3 green onions, thinly sliced
2 chicken breasts, trimmed and thinly sliced
100 g snow peas, halved
250 g udon noodles
3 green onions, thinly sliced for garnish

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 AND VEGGIE MISO SOUP (INSTANT POT® VERSION)



Chicken and Veggie Miso Soup (Instant Pot® Version) image

A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!

Provided by JoDee Phillips

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h7m

Yield 8

Number Of Ingredients 15

1 tablespoon grapeseed oil, or more to taste
5 medium (blank)s carrots, chopped
2 each leeks, diced
5 ounces shiitake mushrooms, sliced
1 onion, diced
2 pounds skinless, boneless chicken thighs
1 pinch salt and ground black pepper to taste
8 cups chicken broth
½ cup miso paste
8 cloves garlic, minced
1 tablespoon soy sauce
1 (2 inch) piece ginger root, grated
1 dash sriracha sauce, or to taste
½ head napa cabbage, torn into pieces
1 head baby bok choy

Steps:

  • Pour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.
  • Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
  • Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 17.4 g, Cholesterol 74.5 mg, Fat 11.1 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 2.5 g, Sodium 2047.2 mg, Sugar 6.4 g

CHICKEN MISO SOUP WITH RAMEN NOODLES



Chicken Miso Soup With Ramen Noodles image

Make and share this Chicken Miso Soup With Ramen Noodles recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 48m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons sesame oil
1 bunch scallion, thinly sliced, white and green parts separated
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
6 cups low sodium vegetable broth
1/3 cup white miso or 1/3 cup red miso
8 ounces shredded rotisserie chicken (2 cups)
1 cup canned sliced bamboo shoot, drained
1 cup canned baby corn, drained
1/2 cup shredded carrot
1 (3 ounce) package ramen noodles, seasoning packet discarded
2 cups Baby Spinach

Steps:

  • Heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic.
  • Cook mixture until beginning to brown, about 3 minutes.
  • Add broth and simmer, about 10 minutes.
  • Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved.
  • Stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer.
  • Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes.
  • Off heat, stir in spinach.
  • Garnish each serving with scallion greens.

Nutrition Facts : Calories 264.1, Fat 13.9, SaturatedFat 3.6, Cholesterol 28.4, Sodium 905.9, Carbohydrate 23.9, Fiber 3.7, Sugar 4.3, Protein 12.9

MISO CHICKEN & RICE SOUP



Miso chicken & rice soup image

Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions

Provided by Jennifer Joyce

Categories     Lunch, Soup

Time 20m

Number Of Ingredients 8

500ml chicken stock
2 skinless chicken breasts
50g long grain rice
8 Chanteney carrots , halved lengthways
2 tbsp miso paste
1 tbsp soy sauce
1 tbsp mirin
2 spring onions , sliced

Steps:

  • Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.
  • Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
  • Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.

Nutrition Facts : Calories 274 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 3.1 milligram of sodium

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