MISO CHICKEN & RICE SOUP
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
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
MISO CHICKEN NOODLE SOUP
Get the recipe for Miso Chicken Noodle Soup.
Provided by Lindsay Maitland Hunt
Number Of Ingredients 9
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.
SIMPLE CHICKEN NOODLE SOUP WITH MISO
Miso adds savory, satisfying flavor to classic chicken noodle soup. You won't believe how much flavor this one ingredient adds!This is a great meal to make ahead and refrigerate or freeze. Just be sure to follow the instructions below and set the pasta aside to add in right before serving. (It will get soggy if left to sit in the soup.)
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 50m
Number Of Ingredients 11
Steps:
- Use your hands or a knife to remove the chicken meat from the bones and chop or shred it into bite-sized pieces. Try to get as much meat off as possible, but it's fine if you don't get every bit. (Note: reserve the chicken bones - you'll use these in the broth.)
- Heat a large pot or Dutch oven over medium heat. Add olive oil and then mirepoix with salt. Saute until vegetables are nearly tender, 5 to 6 minutes.
- Stir in miso and garlic, breaking miso up a bit with the back of a spoon or spatula.
- Add reserved chicken bones, stock, and bay leaves.
- Cover with a lid and cook until the soup begins to boil. Reduce heat under the pot so that the soup stays at a low simmer. Simmer, covered, for 15 to 20 minutes to let the flavors develop.
- Remove the lid and discard chicken bones and bay leaves.
- Increase heat under the soup so that it is simmering gently.
- Stir the chopped chicken and pasta into the soup. (See note below and cook pasta separately if you're not going to eat all of the soup right away.)
- Simmer until pasta is tender (check package for timing).
- Stir lemon juice into soup. Taste the soup and, if you want to add more savory flavor / saltiness, stir in up to 2 more Tablespoons of miso.
- Stir in chopped parsley (if using) and serve.
Nutrition Facts : Calories 420 kcal, Carbohydrate 29 g, Protein 42 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 937 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND VEGGIE MISO SOUP (INSTANT POT® VERSION)
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
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
MISO SOUP RECIPE (WITH CHICKEN, NOODLES, SHIITAKE MUSHROOMS)
Miso Soup bursting with chicken, noodles and vegetables swimming in a steaming hot, savory, salty broth is a meal-in-one all made in ONE POT in 30 Minutes! It's a hearty, comforting, satisfying dinner packed with multi-dimensional miso flavor. The chicken, noodles and vegetables all cook in one pot for an easy dinner with even easier cleanup!
Provided by Jen
Categories Main Course Main Dish
Time 25m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don't cook through. Remove to a plate.
- Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and sauté 3 minutes. Add mushrooms, ginger and garlic and sauté for 1 minute.
- Add chicken BACK TO POT followed by chicken broth, soy sauce, rice vinegar, rice wine, and chili paste. Bring to a boil then reduce heat to medium-low and gently simmer for 10 minutes or until chicken is tender enough to shred. Remove chicken and shred when cool enough to handle. Continue to simmer soup without chicken if you like more tender mushrooms.
- Add ¼ cup miso paste to a medium bowl. Add a ladleful of hot broth then whisk until the miso is completely dissolved. Set aside.
- Add rice noodles and bell peppers to pot. Simmer 2 minutes then turn off heat. Add bok choy, shredded chicken and entire miso mixture. Cover pot just until noodles are al dente and bok choy is wilted, 1-2 minutes.
- Do NOT simmer/boil the soup with the miso, as the miso will become gritty.
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 MISO SOUP WITH RAMEN NOODLES
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
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
SPICY MISO SOUP WITH POACHED CHICKEN AND NOODLES
Spicy miso soup is the perfect comfort meal for chilly days. The aromatic, flavorsome broth is perfect with poached chicken and noodles.
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Combine Chicken stock, miso paste, soy sauce. lemon juice, the red onion, garlic, ginger and spring onion in a large pot.
- Set over medium heat and bring to a simmer.
- Cover with a lid and allow to simmer for 20 minutes then strain. Taste and adjust seasoning by adding more soy sauce and lemon juice, if necessary.
- Poach the chicken in the broth or slice cooked chicken and cook the noodles then drain.
- Place the noodles in deep bowls and top with the sliced chicken. Pour over the hot broth then serve with a generous spoonful of chilli oil and fresh herbs.
Nutrition Facts : Calories 367 kcal, Carbohydrate 49 g, Protein 16 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 10 mg, Sodium 2359 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving
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4.4/5 (66)Estimated Reading Time 3 minsServings 4Total Time 1 hr
- White miso can be found at Japanese markets, natural foods stores, and in the refrigerated section of some supermarkets. Hot chili paste can be found at Asian markets and in the Asian foods section of many supermarkets.
- Heat oil in a large pot over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring, until vegetables are just beginning to soften and beginning to brown, 5–7 minutes.
- Add broth and miso and bring to a boil. Add chicken, reduce heat, and simmer, partially covered, until chicken is cooked through, 15–20 minutes. Remove chicken from broth, shred with 2 forks, and return to pot. Add bok choy, cover pot, and cook until bok choy is wilted, about 3 minutes.
MISO CHICKEN NOODLE SOUP RECIPE - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
Cuisine Asian FusionTotal Time 35 minsCategory SoupCalories 590 per serving
- In a large Dutch oven or stock pot, heat the canola oil over medium-high heat. Add in garlic, mushrooms, green onions, carrots, and ginger. Sauté for about 3-4 minutes, until fragrant.
- Meanwhile, fill a medium stock pot with water and bring to a boil. Add in the rice noodles, lower heat to medium and boil according to directions, around 5 minutes, until al dente. Drain in a colander under cold water, and set aside.
- Add the chicken stock to the sautéed veggies and bring to a boil. Lower the heat to simmer and add in the soy sauce, miso and sambal oelek. Stir until miso is dissolved into the broth. Simmer for 10 minutes. Just before ready to serve, drop in the baby bok choy and slices of chicken. Stir until chicken is just cooked through, about 4-5 minutes. (Do not overcook!)
- To serve, add some rice noodles at the bottom of the soup bowl and ladle the soup stock on top. Garnish the soup with sliced eggs and fresh cilantro.
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Reviews 2Servings 8Cuisine AmericanCategory Soup
- Carefully peel chicken skin off of chicken thighs (if you'd like to have crispy chicken skin garnish, if not skip this step!). Place the chicken skin in a large non-stick frying pan over medium heat. Cook for 6 minutes on each side or until golden brown and crisp. Drain on paper towel and sprinkle with salt. Cut into thin slices. Set aside.
- Carefully peel chicken skin off of chicken thighs (if you'd like to have crispy chicken skin garnish, if not skip this step!). Set Instant Pot to Sauté and cook skin for 6 minutes on each side or until golden brown and crisp. Drain on paper towel and sprinkle with salt. Cut into thin slices. Set aside.
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Total Time 25 minsCalories 309 per serving
- Bring water to a boil (make sure you use a pot big enough to fit the bok choy). Stir in miso and first part of soy sauce.
- Add in bok choy and bring back to a boil. Turn heat off (the bok choy will continue to cook). Add in noodles and pork to warm up. Serve in bowls and top with green onions.
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- Bring to boil water in a pot, slowly submerge eggs into water. Cook for 7 minutes for a soft boil egg or 9-10 minutes for hard boil. Remove egg and submerge it into cold water. Once it is cool to the touch, peel eggs. Cut in half and set aside
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- In a large pot, heat the oil over medium heat. Once the oil is hot, add cumin seeds and let splutter for a few seconds. Next, add the scallion whites, hing, and saute for about 30 seconds.
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