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  • Chicken Miso Soup

    2 votes
    Chicken Miso Soup
    Prep: 15 min Cook: 20 min Servings: 6
    by Bob Vincent
    126 recipes
    >
    This recipe is adapted from one that was in the latest release of Cuisine At Home. I have added several more ingredients to make the soup a hearty weeknight meal. It is filling with the added ingredients. I also used chicken stock in addition to vegetable broth to add a bit more flavor. Because miso is sensitive to heat, be sure to keep the soup at a low simmer. If boiled it loses some of the miso flavor and the health benefits of the soy bean paste. I used light miso but you can use darker for a more pronounced flavor if that suits your palate.

    Ingredients

    • 1 Tb sesame oil
    • 1 Tb peanut oil
    • 2 Tb minced ginger
    • 1 Tb minced garlic
    • 4 cups vegetable broth
    • 2 cups chicken stock
    • 1/3 cup white miso
    • 8 oz boneless skinless chicken breast, cut into small pieces
    • 5 oz bamboo shoots, julienned
    • 5 oz baby corn, cut in half
    • 1/2 cup carrots, shredded
    • 3 oz snow peas, trimmed and cut in half
    • 4 oz shitake mushrooms, stemmed and thinly sliced
    • 3 oz dried ramen noodles
    • 5 oz firm fried tofu, cut into small pieces
    • 2 cups baby spinach
    • 1 bunch scallions, chopped

    Directions

    1. Saute ginger and garlic in peanut oil until golden, about 2 minutes.
    2. Add vegetable stock and chicken broth and simmer covered on low heat for 10 minutes. Remove 1 cup of broth and mix with miso. Return miso mixture to broth.
    3. Add mushrooms and chicken and simmer covered for 5 minutes.
    4. Add ramen noodles and remaining vegetables and simmer covered for 3-5 minutes or until noodles are done.
    5. Add tofu and simmer 1 minute to heat through.
    6. Remove from heat. Add spinach and sesame oil.
    7. Top soup with chopped scallions.
    8. Soup is ready for service.

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    Reviews

    • A.L. Wiebe
      A.L. Wiebe
      I have made a soup very similar to this, and we all love it. The only real difference is that I use rice instead of the noodles, as the Ramen noodles tend to get mushy after sitting in the broth, so the leftovers (hoping there are some) aren't very pleasing.
      I also add the miso during the last couple of minutes of simmering, just for the very reasons you mentioned re: flavor and nutrient loss.
      Great recipe, thanks for sharing Bob!
      1 reply
      • Bob Vincent
        Bob Vincent
        Thanks so much for your review and comments. I like your suggestion about adding the miso during the last couple of minutes of simmering. You are right about the ramen getting mushy. My wife had the leftovers yesterday and they did look a bit withered. Your feedback is appreciated.
        Thanks,
        Bob

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