Rotisserie Chicken Miso Soup Food

SIMPLE CHICKEN NOODLE SOUP WITH MISO

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.

CHICKEN MISO SOUP RECIPE

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.

ROTISSERIE CHICKEN MISO SOUP

Steps:

• Place the miso soup mix on the bottom of a 16-ounce mason jar. Top with the chicken and coleslaw and garnish with sriracha and green onions. Seal jar for transport.
• When ready to eat, open the jar and add 12 ounces boiling water, or to taste, and stir until fully incorporated. Serve immediately.

SPICY MISO SOUP WITH POACHED CHICKEN AND NOODLES

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.

MISO CHICKEN & RICE SOUP

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.

MISO RAMEN CHICKEN SOUP

Steps:

• Heat sesame oil in a large stockpot over medium-high heat. Add scallion whites, ginger, and garlic. Cook until ingredients are browned, about three minutes.
• Add broth, bring to a boil, then reduce heat. Cover the pot and simmer for 10 minutes.
• Ladle 1 cup of broth into a separate bowl. Slowly add the miso, stirring constantly until the miso is dissolved. Add mixture back into the broth.
• Return soup to a simmer. Add chicken, bamboo shoots, baby corn, carrots, and noodles. Continue to cook until the noodles are tender, about three minutes.
• Remove pot from heat, add spinach, and stir until spinach begins to wilt.
• Garnish each serving with scallion greens.

CHICKEN MISO SOUP WITH RAMEN NOODLES

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.