Japanese-Inspired Chicken Noodle Soup
This Japanese-Inspired Chicken Noodle Soup features udon noodles and miso for rich flavor, perfect for a cozy meal.
Equipment
- large pot
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 large cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 8 cups low-sodium chicken broth
- 2 pounds bone-in chicken breasts, skin removed
- 3 cups sliced green cabbage
- 2 cups sliced shiitake or enoki mushrooms
- 2 cups julienned carrots
- 1.25 teaspoons salt
- 0.5 teaspoon ground pepper
- 3 cups cooked udon noodles or whole-wheat spaghetti
- 2 tablespoons white miso see Tip
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
- Add ginger; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer.
- Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes.
- Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
- Meanwhile, add cabbage, mushrooms and carrots to the pot; return to a simmer.
- Cook until vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more.
- Remove from heat and stir in miso.
Notes
Miso is a fermented soybean paste that adds flavor to dishes like soups and sauces. Look for it alongside refrigerated tofu.
Nutrition
Serving: 1.5cupsCalories: 242kcalCarbohydrates: 20gProtein: 24gFat: 7gSaturated Fat: 2gCholesterol: 45mgSodium: 787mgPotassium: 608mgFiber: 3gSugar: 5gVitamin C: 13mgCalcium: 46mgIron: 2mg
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