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Miso Soup Recipe (with Chicken, Noodles, Shiitake Mushrooms)
Miso Soup bursting with chicken, noodles and vegetables swimming in a steaming hot, savory, salty broth is a meal-in-one all made in ONE POT in 30 Minutes! It's a hearty, comforting, satisfying dinner packed with multi-dimensional miso flavor. The chicken, noodles and vegetables all cook in one pot for an easy dinner with even easier cleanup!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- bowl
- whisk
📝 Preparation Steps
1
Heat 1 tablespoon oil in a Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately ⏱️ 2 minutes, but don’t cook through. Remove to a plate.
2
Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and sauté ⏱️ 3 minutes. Add mushrooms, ginger and garlic and sauté for ⏱️ 1 minute.
olive oil (divided)2 tablespoonsmedium carrots, sliced (approx. 1 cup)2
3
Add chicken BACK TO POT followed by chicken broth, soy sauce, rice vinegar, rice wine, and chili paste. Bring to a boil then reduce heat to medium-low and gently simmer for ⏱️ 10 minutes or until chicken is tender enough to shred. Remove chicken and shred when cool enough to handle. Continue to simmer soup without chicken if you like more tender mushrooms.
soy sauce1 tablespoonrice vinegar1 tablespoon
4
Add ¼ cup miso paste to a medium bowl. Add a ladleful of hot broth then whisk until the miso is completely dissolved. Set aside.
5
Add rice noodles and bell peppers to pot. Simmer ⏱️ 2 minutes then turn off heat. Add bok choy, shredded chicken and entire miso mixture. Cover pot just until noodles are al dente and bok choy is wilted, ⏱️ 1-2 minutes.
6
Do NOT simmer/boil the soup with the miso, as the miso will become gritty.
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