Miso Chicken Noodle Soup

Miso Chicken Noodle Soup

Adapted fromĀ Williams Sonoma

http://saltandwind.com/recipes/59-miso-chicken-noodle-soup-recipe
Miso Chicken Noodle Soup  | http://saltandwind.com Have you guys noticed? Like a bat out of hell, everyone has been affected by that oh-so gnarly stomach bug. Somehow, despite flights and meetings and every o...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
25 minutes
Total Time
45 minutes
Yield
12 cups
Servings
6 to 10
Diet
Miso Chicken Noodle Soup  | http://saltandwind.com
Skill
Beginner
Course
Lunch
Cuisine
Japanese
Ingredients
13
Hands-On Time
25 minutes
Total Time
45 minutes
Yield
12 cups
Servings
6 to 10
Diet
Dairy-Free
Miso Chicken Noodle Soup  | http://saltandwind.com

Have you guys noticed? Like a bat out of hell, everyone has been affected by that oh-so gnarly stomach bug. Somehow, despite flights and meetings and every other chance to catch it, I've stayed healthy (so far. It could be the Zinc or the loads of sleep I've forced upon myself I like to think it's actually because of this soup. Chicken noodle soup can be so blah and boring so it's been a few years now that I've made this miso version instead and now I just can't imagine my chicken soup any other way!

Ingredients

  • 8 ounces dried soba noodles
  • 2 tablespoons canola, grapeseed, or peanut oil
  • 3 medium leeks

    light green parts halved and thinly sliced

  • 5 ounces shitake mushrooms

    stemmed and thinly sliced (about 3 cups)

  • 8 scallions

    white and light green parts thinly sliced

  • 8 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • 1 1/2 pounds bone-in chicken breast or thigh pieces
  • 1/2 cup light yellow miso
  • 2 inches peeled ginger

    grated (about 1 tablespoon)

  • 8 cloves garlic

    thinly sliced

  • 1 tablespoon low-sodium soy sauce
  • 12 ounces baby bok choy (about 3)

    sliced into 1-inch thick pieces, ends discarded

Instructions

Bring a medium saucepan of water to a boil over high heat. Add the soba noodles and cook until just tender, about 4 minutes. Drain and set aside.

Tip

To clean the leeks, trim off the root end and the dark green pieces and discard them. Cut the remaining light green pieces in half lengthwise, then place them under running water to rid of any dirt between the layers.

Meanwhile, heat oil in a large stockpot or Dutch oven over medium-high heat. When the oil shimmers, add the leeks, season with salt and cook until translucent. Add the mushrooms and the white pieces of green onions and cook until begins to soften, about 5 minutes. Add broth and water and bring to a boil.

Add the chicken and cook until cooked through, about 15 to 20 minutes. Remove to a plate until cool enough to handle. Meanwhile, whisk in miso, garlic, ginger, and soy sauce into the broth and keep at a low simmer. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about 3 minutes.

Tip

Don't let the broth boil once you add the miso or it will cause the miso to separate.

Remove the skin from the chicken, shred the chicken meat into bite-sized pieces, and discard the bones. Add the shredded chicken to the broth along with the bok choy and cook until the bok choy is just tender and the leaves are wilted, about 3 minutes. Taste, adjust seasoning as desired, and stir in the dark green parts of the green onions.

Tip

If you aren't a fan of bok choy, stir in 4 cups of baby spinach when you add the green onions instead.

Using tongs, divide the soba noodles evenly among warmed bowls and then ladle in the soup. Serve immediately.

Tip

If the soba noodles get clumpy, rinse them under water briefly before serving.

Notes

Food styling and photography by Aida Mollenkamp

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