Description
Delicious and comforting Miso Soup with tender chicken, shiitake mushrooms, rice noodles, and baby bok choy. This hearty soup combines savory miso broth with fresh vegetables and aromatic ginger and garlic for a satisfying meal perfect for any day.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken thighs
- 1 medium yellow onion, chopped
- 6 oz. shiitake mushrooms, stems removed and caps sliced into ¼” strips
- 2 medium carrots, sliced (approx. 1 cup)
- 1 red bell pepper, chopped
- 4 heads baby bok choy cut into bite-size pieces, about 3 cups
Flavors and Seasonings
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- ½ - 1 tablespoon red chili paste (like sambal oelek)
- ¼ cup white miso paste
Liquids and Oils
- 2 tablespoons olive oil divided
- 8 cups reduced sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Japanese rice wine or pale dry sherry
Noodles
- 3 oz. thin rice noodles (vermicelli/rice sticks)
Instructions
- Brown the chicken: Heat 1 tablespoon olive oil in a Dutch oven or soup pot over medium-high heat. Add the chicken thighs and brown on both sides for about 2 minutes without cooking through. Remove the chicken to a plate.
- Sauté vegetables: Add the remaining 1 tablespoon olive oil to the pot and heat over medium-high. Add the chopped onion and sliced carrots, sautéing for 3 minutes. Then add the shiitake mushrooms, grated ginger, and minced garlic; sauté for 1 minute until fragrant.
- Simmer soup base: Return the chicken to the pot. Add chicken broth, soy sauce, rice vinegar, rice wine, and red chili paste. Bring to a boil, then reduce heat to medium-low and simmer gently for 10 minutes or until the chicken is tender enough to shred. Remove chicken and shred when cool enough to handle. Continue to simmer the soup without the chicken if you prefer more tender mushrooms.
- Prepare miso mixture: In a medium bowl, place ¼ cup miso paste. Add a ladleful of hot broth and whisk until the miso dissolves completely. Set aside.
- Cook noodles and vegetables: Add the rice noodles and chopped red bell pepper to the soup pot. Simmer for 2 minutes, then turn off the heat. Quickly add the baby bok choy, shredded chicken, and the miso mixture. Cover the pot, allowing the noodles to reach al dente and the bok choy to wilt for 1 to 2 minutes.
- Serve without boiling: Avoid simmering or boiling the soup after adding miso to prevent a gritty texture. Serve hot and enjoy your flavorful miso soup with chicken and vegetables.
Notes
- You may substitute shiitake mushrooms with cremini mushrooms, adding them with the bell peppers since they cook faster.
- Rice noodles are very long; you can cut them before adding or once they are cooked using kitchen shears. Alternatively, use your favorite Japanese noodles, cooking them according to package instructions before adding to the soup.
- White miso paste can be found in the refrigerated section of grocery stores or Asian markets; it is also available online.
- You may substitute baby bok choy with spinach or kale for a different leafy green option.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
