VEGETABLES & UDON IN CHICKEN - MISO BROTH
This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe.
Provided by Latchy
Categories Weeknight
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
- Simmer uncovered 2 hours.
- Strain through muslin lined strainer into large bowl.
- Reserve stock, discard bones and veges.
- Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
- Stand about 20 minutes or until just tender; drain.
- Discard stems, slice caps thinly.
- Bring stock to boil.
- Add miso, ginger and sauce, simmer uncovered 5 minutes.
- Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
- Stir in extra carrot and green onion; sprinkle with nori.
Nutrition Facts : Calories 109.3, Fat 1.4, SaturatedFat 0.3, Sodium 1139.2, Carbohydrate 21.9, Fiber 4.3, Sugar 6, Protein 4.8
CHICKEN UDON MISO SOUP
Steps:
- 1. Mix the chicken with the sake and let sit 15 minutes Cook the udon noodles according to package directions and drain. Heat the dashi stock in a large clay pot or pan on stove. Add the chicken and mushrooms cook for 5 minutes. Add the scallions and sausages. Cook 1 minute. Mix the Mirin with the garlic and miso paste. Add a little stock from the pan and stir it in until the miso is dissolved.
- 2. Stir the miso mixture into the soup Taste and adjust the seasoning. Add in the bean sprouts and noodles. Bring to a boil. Add the eggs and cover and let simmer until eggs have poached.
- 3. Top with fried shallots and serve
MAKE-IT-YOUR-OWN UDON NOODLE SOUP
This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings - halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha - whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)
Provided by Margaux Laskey
Categories dinner, easy, for two, lunch, quick, weekday, soups and stews, main course
Time 30m
Yield About 3 servings
Number Of Ingredients 9
Steps:
- Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
- In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
- Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
- In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 6 grams, TransFat 0 grams
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
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- Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl.
- Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms.
- Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 - 2 minutes until the noodles are loosened. Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and the tofu. Heat for another 1 - 2 minutes until everything is heated through. Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using.
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- In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add chicken; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
- Add remaining 2 tablespoons butter to Dutch oven; stir in mushrooms, bell pepper and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in garlic and gingerroot; cook 30 seconds longer.
- Stir in broth, carrots, miso paste and soy sauce. Heat to boiling over high heat. Stir in chicken and noodles; return to simmering, then reduce heat and simmer uncovered 11 to 13 minutes, stirring frequently, until noodles are cooked through and sauce is thickened. Stir in spinach until wilted; stir in vinegar. Top with green onion greens.
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