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.
HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
UDON, SHIITAKE AND KALE IN MISO BROTH
Make and share this Udon, Shiitake and Kale in Miso Broth recipe from Food.com.
Provided by jz072481
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook Udon according to package directions. Preheat a large skillet and saute the shitake mushrooms in the oil until tender. Add the garlic and saute for 1 minute more. Add the miso and water and bring to a gentle boil. Lower the heat to a simmer and add the kale. Toss the mixture until the kale wilts down. Stir in noodles. Serve in bowls and add soy sauce to taste.
Nutrition Facts : Calories 335.9, Fat 8.6, SaturatedFat 1.1, Sodium 1713, Carbohydrate 55.1, Fiber 5.2, Sugar 1.5, Protein 11.2
ROASTED COD WITH SHIITAKE MUSHROOMS IN MISO BROTH
This simple recipe makes a supisingly light and tasty dinner. It is from Gourmet Magazine (Feb. 2008). The miso soup and mushrooms give the code a meaty flavour.
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in middle.
- Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
- Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
- Meanwhile, prepare soup according to package instructions.
- Divide soup, mushrooms, and fish among 4 bowls and top with scallion.
Nutrition Facts : Calories 232.8, Fat 9.7, SaturatedFat 1.3, Cholesterol 73.7, Sodium 94.3, Carbohydrate 4.4, Fiber 0.7, Sugar 1.2, Protein 31
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