You need you some of this Miso Chicken Noodle Soup. Why? Every winter, it seems to happen suddenly.
People are fine and healthy and then, like a bat out of hell, seemingly everyone is affected by the latest 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.
You probably already know that chicken noodle soup is seriously healthy for you (especially when you make it with a homemade broth) but let’s be real: chicken noodle soup can be so blah and boring. Enter this miso version that is super simple to make but provides a welcome change of pace.
About This Miso Chicken Soup
One of the reasons we adore this soup is that it checks the boxes on all things soup because it’s salty, hearty, filling, and nutritious.
After you add the chicken, it may create a foam on top of the soup. To avoid this, you could cook the chicken in a separate pot (we’d suggest you add onions, garlic, ginger, and peppercorns to the water or broth if you go that route). Otherwise, you can simply skim the surface of the soup once the chicken is cooked.Â
Of course, it is a pretty perfect way to use excess ingredients so you could make this anytime you have a lot of shredded chicken (or turkey from Thanksgiving!) lying around.Â
FYI, you don’t want to add in too much salt while you’re cooking because the miso will add a blast of salt at the end. Speaking of miso, make sure you don’t let it boil or it will separate. Instead, whisk in the miso and then only simmer the soup from that point forward.
Variations On This Chicken Soup
Here are a few variations we make to this soup on the regular:
- Use rice or rice noodles instead of soba to make it 100% gluten-free
- Add in tofu instead or in addition to the chickenÂ
- Add carrots for more veggies
- Swap broccoli, collard greens, or kale for the bok choy
There you have it! Now go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
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Miso Chicken Noodle Soup Recipe
Ingredients
- 2 tablespoons canola, grapeseed, or peanut oil
- 4 medium leeks light green parts halved and thinly sliced
- 8 ounces shitake mushrooms stemmed and thinly sliced (about 4 cups)
- 1 bunch scallions white and light green parts thinly sliced, divided
- 12 cups low-sodium chicken or vegetable broth
- 1 1/2 bone-in chicken breast or thigh pieces
- 2 inches peeled ginger sliced into coins
- 8 cloves garlic thinly sliced
- 8 ounces dried soba noodles
- 1/2 cup light yellow miso
- 1 tablespoon low-sodium soy sauce
- 1 pound baby bok choy (about 3) sliced into 1-inch thick pieces, ends discarded
Instructions
- Start The Chicken Miso Soup Base: 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 chicken broth or vegetable broth and water and bring to a boil.
- Simmer The Chicken: Add the chicken, the ginger, and the garlic then reduce the heat to low and simmer until the chicken is cooked for about 30 minutes. Remove to a plate until cool enough to handle. If the foam has formed on the soup, continue to let it boil and skim it off. This isn't essential but helps make the soup cleaner in flavor.
- Cook The Noodles:Â 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.
- Remove the skin from the chicken, shred the chicken meat into bite-sized pieces, and discard the bones. Meanwhile, whisk in the miso paste, soy sauce, and bok choy into the broth and keep at a low simmer.
- Serve The Soup:Â Add the shredded chicken to the soup. Taste, adjust seasoning as desired, and stir in the dark green parts of the green onions.Using tongs, divide the soba noodles evenly among warmed bowls and then ladle in the soup. Serve immediately.
