Miso Soup Recipe (with Chicken, Noodles, Shiitake Mushrooms)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 -8 servings
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Course
Main Course
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Cuisine
Asian
Miso Soup Recipe (with Chicken, Noodles, Shiitake Mushrooms)
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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!
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Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil divided
- 1 medium yellow onion, chopped
- 6 oz. shitake mushrooms stems removed and caps sliced into ¼” strips*
- 2 medium carrots, sliced (approx. 1 cup)
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 8 cups reduced sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Japanese rice wine or pale dry sherry
- 1/2 -1 tablespoon red chili paste (like sambal oelek)
- 3 oz. thin rice noodles (vermicelli/rice sticks)**
- 1 red bell pepper, chopped
- 1/4 cup White miso paste ***
- 4 heads baby bok choy cut into bite-size pieces, about 3 cups****
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Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Do NOT simmer/boil the soup with the miso, as the miso will become gritty.
Notes
- *You may substitute with cremini mushrooms but I would add them with the bell peppers because they are far less meaty and will cook very quickly. **These rice noodles are very long so I cut them up a little before I add them to the soup. This can be messy though, so you can also use kitchen shears and cut them once they are cooked in the soup if you desire. You can also substitute your favorite Japanese noodles but I would cook them according to package directions and then add them to the soup. ***White Miso Paste can sometimes be found in the refrigerated section of your grocery store or should be easy found at your Asian market. You can also Amazon it. ****You may substitute spinach or kale.
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