Chicken and Noodle Miso Soup
"Australian chef Donna Hay's version. It's quite different from the other version already listed here."
photo by Billy Green
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1⁄4 cup miso
- 1⁄4 cup warm water
- 6 cups water
- 1 large red chile, sliced
- 1 tablespoon finely grated ginger
- 3 green onions, thinly sliced
- 2 chicken breasts, trimmed and thinly sliced
- 100 g snow peas, halved
- 250 g udon noodles
- 3 green onions, thinly sliced for garnish
directions
- Place the miso paste and warm water in a small bowl and stir to combine.
- Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil.
- Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through.
- Stir the miso mixture into the noodle mixture.
- To serve, spoon into bowls and top with extra green onions.
Questions & Replies
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Reviews
-
I thought this was excellent. I used dried chili and added some soy sauce and mirin. Also added some ramen noodles too. It was really good and tasty. Two of us managed to eat the whole batch at one sitting!!! oink oink Thanks for the post AmandainOz -
I love miso, and this soup is wonderful and so easy to make. I followed the recipe as written (unusual for me) and was delighted with the results. It served five of us for a light lunch. The heat was perfect -- although one exchange student was wiping his brow (the girls were fine). -
Loved it! I used unsalted Kitchen Basics chicken stock in place of water. I also added one clove of garlic smashed which I sautéed with the onions and ginger before adding the rest of the ingredients. -
This is a tasty, easy soup that lends itself to all sorts of improvising. I used veggie chicken and soybeans. I didn't have the chiles, so sprinkled in some crushed red pepper instead. I look forward to making it again. -
So good and so quick! This is the fastest Chinese food I've ever made, and got huge compliments. I used extra (300 g) fresh noodles, because that was the size of the package. The five small red chilis I used were extremely spicy and gave this a great flavor. A new regular - I look forward to trying tofu or shrimp instead of the chicken too! Thanks Amanda!
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Tweaks
-
Loved this soup, make sure to wait until after you add the miso and it all cooks to season with salt. For the udon noodles that converts to 8oz for american supermarkets and the snow peas should be about 4 oz (1/4 lb). I actually ended up doubling the udon, using two 8 oz packages and only cooked half the snow peas and served the rest of them with the soup so some were cooked and some still had some fresh crunch to them. I garnished with black sesame seeds along with the green onions the recipe suggests, will definitely make again. -
Chicken miso soup is quick and easy and delicious! I'm added more noodles to mine and the extra noodles were phenomenal. If also used red pepper (crushed) instead of the chili peppers. Great soup -
I used unsalted Kitchen Basics chicken stock in place of water. I added one smashed clove of garlic and lightly sautéed it with the onions and ginger before adding all the rest of the ingredients.
-
So good and so quick! This is the fastest Chinese food I've ever made, and got huge compliments. I used extra (300 g) fresh noodles, because that was the size of the package. The five small red chilis I used were extremely spicy and gave this a great flavor. A new regular - I look forward to trying tofu or shrimp instead of the chicken too! Thanks Amanda!
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