Have you noticed? 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 seriuosly 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.
One of the reasons we adore this soup is that it checks the boxes on all things soup becuase 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 in 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.
Of course, is 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.
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.
Here are a few variations we make to this soup on the regular:
Save this to your Pinterest account so that you have the recipe on file for cooking inspiration!
light green parts halved and thinly sliced
stemmed and thinly sliced (about 4 cups)
white and light green parts thinly sliced, divided
sliced into coins
sliced into 1-inch thick pieces, ends discarded
Start The Miso Chicken 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 broth and water and bring to a boil.
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. For the step-by-step of how to clean leeks, head here.
Add the chicken, the ginger, and the garlic then reduce the heat to low, and simmer until the chicken is cooked through, about 30 minutes. Remove to a plate until cool enough to handle. If a 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.
Remove the skin from the chicken, shred the chicken meat into bite-sized pieces, and discard the bones. Meanwhile, whisk in the miso, soy sauce, and bok choy into the broth and keep at a low simmer.
Don't let the broth boil once you add the miso or it will cause the miso to separate. If you aren't a fan of bok choy, stir in 4 cups of baby spinach when you add the green onions instead.
Serve The Soup: 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.
If the soba noodles get clumpy, rinse them under water briefly before serving.
Connect With Salt & Wind Travel
More On Salt & Wind Travel