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Tuesday, February 10, 2015

Miso Chicken-noodle Soup

A steaming bowl of Japanese deliciousness!
During a recent pilgrimage to Costco, I 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 become extremely popular as a main ingredient in Asian salad dressings. I've always loved the flavor of miso soup, but I'm a meat-and-taters kinda guy and I feel like soups that're all juice are just a delay tactic to getting real food in my belly.

In typical Costco fashion, the bulk impulse-purchase was hogging up room that was desperately needed for more important acquisitions... like the 40 pound sack of flour and the 55 gallon drum of olive oil. I decided to make chicken noodle soup with it. It was fast, easy and I could reclaim the pantry space. I wanted the well-seasoned miso flavor but with actual solid food to back it up.

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

What I did not foresee is how freaking amazing the soup was going to taste. Rich, savory, and all around Ermagerd!

If you don't belong to Costco (congratulations, you probably have a soul!) or 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. I buy these at the Asian grocery store and use them frequently.

  • 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 (I actually 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 I've ever spent!
Definitely worth a trip to your local Asian market!
Thanks Costco!

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