Miso soup is something most of us are familiar with, almost all Japanese/sushi restaurants serve it as a starter. The ones they serve are often simple and and mild in flavor. This recipe takes the humble miso soup up a notch not just in flavor but also in value. With the added chicken and udon noodles, this becomes a satisfying and filling dish, perfect for cold and lazy weekends.
Yields 6-8 servings
12 cups (3L) chicken stock
2 lbs chicken breast, sliced into thin strips
½ cup red miso paste
1/3 cup ginger, sliced thinly
¼ cup scallion
4 cloves garlic, minced
2 cups shiitake mushrooms, sliced thinly
½ yellow onion, sliced thinly
2 tbsp olive oil
2 pieces dried kelp, about 5 inches each
2 bundles udon noodles
Salt and pepper to taste
- In a large stockpot, heat oil on medium heat and sauté garlic, onions, and ginger for 2 minutes or until fragrant, taking special care not to burn the garlic.
- Add chicken and brown for 3-minutes.
- Add mushrooms, chicken stock, and kelp and bring to a boil, then let simmer on low heat for 20 minutes. Remove the kelp after 20 minutes.
- While the soup is simmering, cook the udon noodles according to package directions. Drain and set aside for now.
- In a small bowl, add the miso paste and ladle about a cup of broth in it. Whisk until the miso has dissolved completely, and then put mixture back in the pot. Make sure the broth is not boiling when you add the miso.
- Add prepared udon noodles and scallion to the soup and simmer for 2-3 minutes.
If the soup is not being all served for a single meal, do not add the noodles. Store the noodles in a dry and airtight container, and ladle into broth as needed before microwaving. The extra broth and noodles should be refrigerated and will keep for two days.