Just Add Water: Miso Chicken Noodle Soup

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 1

Miso soup has never been easier to make. Prepare a lunchbox the night before by filling it with dry rice noodles, miso paste, grilled chicken pieces, shiitake mushrooms, vegetables, and spices. Just before dinner, simply add boiling water to make the soup. It's a high-quality alternative to instant noodles. Your Japanese-style lunch will be the envy of everyone around you!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp yellow miso paste
0.5 tsp chicken broth concentrate*
0.5 tsp garlic chili sauce, such as sambal oelek
1/8 tsp grated fresh ginger
A small handful of broken dry rice noodles
1/3 cup shredded grilled chicken
2 shiitake mushrooms, stems removed, caps thinly sliced
6 sugar snap peas or snow peas, ends and strings removed, pods thinly sliced diagonally
1 green onion (green part only), thinly sliced
Special equipment: 450 ml heat-resistant container with lid

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a 450 ml heatproof container, combine miso, chicken stock, chili garlic sauce, and ginger. Top with rice vermicelli, chicken, mushrooms, peas, and green onions.
Cover and refrigerate overnight.

When ready to serve, add 1 1/4 cups boiling water to the container, cover, and let steep until the noodles are tender, about 7 minutes.
Remove the lid and stir again to dissolve the miso.

Note *

Chicken broth concentrate is sold as a paste or powder in supermarkets in the broth section..

Categories:

recipe / Recipes for one / Simple and quick recipes / Quick lunches / Soups / Soups with dressings / Meat soups / Food Network - recipes / Asian cuisine / Japanese cuisine

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