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Tuesday, February 10, 2015

Miso Chicken-noodle Soup

A steaming bowl of Japanese deliciousness!
During a recent pilgrimage to our local Asian market, we found Miso broth. In case you're not sure what it is, it's the broth from that really thin soup you get at a Japanese restaurant as a first course. It's also extremely popular as a main ingredient in Asian salad dressings. We've always loved the flavor of miso soup, but we're a meat-and-taters kinda people and feel like soups that're all juice are just a delay tactic to getting real food in our belly.

This recipe involves no cutting, peeling or chopping (though you do have to use two forks to shred a single chicken breast).

If you can't find miso broth, you can make it from miso paste that's easily found on the international aisle in your grocery store, you can buy it online, or go to an Asian market which will have both.

BTW... those French's fried onions that you're always picking off the green bean casserole? They're freaking fantastic at kicking up the flavor of slow cooking dishes. The Asian store carries both fried onions and fried garlic for much cheaper than the regular supermarket.

  • 8 cups (2 quarts) miso broth
  • 1 chicken breast, uncooked
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1 tbsp French's fried onions (*or the kind from the Asian store - see below)
  • 1 tbsp fried garlic, optional (totally straight up from the Asian store - see below)
  • 1 tsp powdered lemongrass (optional - also found in Asian market or online)
  • 3 packets of ramen noodles, discard the seasoning packet (We buy the wheat noodles from the Asian market, but Ramen noodles work great for this.)
  1. Place the raw chicken breast in a pot large enough to hold 2 1/2 quarts.
  2. Place all other ingredients except for the noodles. (If using miso paste, just add 8 cups of water and the amount of paste called for in the directions.)
  3. Place over medium heat and bring to a very low simmer. As soon as it starts to simmer, reduce to the lowest heat and let simmer for 10 minutes.
  4. Remove the chicken breast and shred with two forks.
  5. Bring the broth to a full boil.
  6. Add the noodles and cook for two minutes, then turn off the heat.
  7. Add the chicken and any juices on the plate back into the pot. All done!

This is the best $6 ever spent!
Definitely worth a trip to your local Asian market!

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