Chicken Noodle and Miso Soup Fusion

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A while ago I really got into Japanese miso soup and now I always have a tub of miso in my fridge. (Miso is a paste that is created by fermenting soybeans, rice and barley.) I thought that adding some miso to the chicken noodle soup would be a great idea.

The chicken noodle soup was easy to make and since I had the chicken stock ready ahead of time, it did not take long at all. The soup was nice and warming and fulfilling and tasty! I really liked how the miso worked in the soup and it added a ton of flavor. I packed a lot of things into the soup so it was nice and hearty and filling. It is amazing how such a simple dish can be so fulfilling on a cold winters day.

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  • 2

Ingredients

  • 1 Tablespoon Oil
  • 1 Onion (cut Into Wedges)
  • 1 Carrot (cut Thinly With a Vegetable Peeler)
  • 1 Stalk Celery (chopped)
  • 1 Sprig Thyme
  • 1 Bay Leaf
  • 4 Cups Homemade Chicken Stock
  • 1 Cup Soba Noodles
  • 1 Tsp Dashi Granules
  • 1/2 Cup Cooked Chicken (shredded)
  • 3 Tablespoons White Miso Paste
  • Salt and Pepper to Taste
  • 1 Tablespoon Fresh Parsley Leaves

Preparation

Step 1

1. Heat the oil in a sauce pan.
2. Add the onions, celery, carrots, thyme and bay leaf and saute on medium heat until tender, about 3-5 minutes.
3. Add the chicken stock and bring to a boil.
4. Reduce heat to medium low, add the dashi granules and simmer for 5 minutes.
5. Add the chicken and warm.
6. Keeping heat on Medium Low (DO NOT BOIL) mix some of the broth into the miso paste in a bowl until smooth and pour it back into the soup.
7. Cook the noodles until done, drain and add to the serving bowl. Add the soup on top of the noodles, garnish with parsley and serve.

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