Easy Customizable Chicken Miso Rice Noodle Soup Recipe

One of the staples in our household is homemade noodle soup. Living the Low Fat, Low Cholesterol diet meant we need to know exactly what’s in the food we consume, but it also means we want to cheat sometimes to have better flavor (Sorry, doc!). In this case, a bit of butter to sear the chicken in lent so much additional flavor.

Print Recipe

Easy Customizable Chicken Miso Rice Noodle Soup

This chicken miso rice noodle soup is an easy way to enjoy the rainy season!

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main Course, Soup

Cuisine: Japanese

Equipment

• 1 medium pot

Ingredients

• 1 pc large chicken breast fillet (about 300 grams) skin-on or skinless
• 500 ml chicken stock
• ½ tbsp unsalted butter
• 1 pc small carrot sliced into very thin strips or julienned
• 1 stalk bokchoy (optional)
• 200 gram rice noodles (or any other noodle of choice)
• 1 pc medium yellow or white onion diced
• 3 cloves garlic minced
• 2 tbsp red miso paste
• Assorted shabu-shabu balls
• leek or scallions for garnish (optional)

Instructions

• In the pot, cook rice noodles according to package instructions. Strain and rinse with water then set aside.
• In the same pot, boil water and black your carrots and bokchoy, if using, about 2 to 3 minutes. Once cooked, strain, dispose the water and set aside.
• Pat chicken fillets dry. Season with salt and pepper.
• In the same pot, heat the pot until the water has dissolved. Add unsalted butter until melted. Sear chicken in medium-high heat until golden brown, about 3 to 4 minutes. Turn to the other side and sear again. Lower heat until chicken is cooked through (thickest part registers 165F/ 74C). Set aside or optionally, you can slice them into strips.
• In the same pot (without washing), add the onions and cook until translucent, about 3 minutes. Then add the garlic until aromatic, about 2 minutes.
• Pour your chicken stock to the same pot. Add in the red miso paste and your shabu-shabu balls until cooked through and miso paste is fully dissolved. Season with salt and pepper to taste.
• While waiting, assemble your cooked ingredients in a bowl, starting with the cooked noodles. Add your toppings to the top of the noodles. Ladle in your hot soup and end by placing the chicken fillet on top. Garnish with scallion or leek.

Notes

• Toppings. Toppings can be whatever you want! I’ve made several varieties of this and use a mix of mushrooms and vegetables, usually whatever produce is going to go bad soon.
• Chicken stock. You can use my healthy chicken stock recipe or buy store-bought chicken stock from the supermarket.
• Red miso paste. White miso paste also works, but we personally prefer red miso as it has a more savory profile.
• Rice noodles. You can also make this recipe with your choice of noodles. We prefer to use rice noodles as it’s healthier and lighter.
• Pot. Yes, I used one pot for this recipe. You can opt to use multiple if you prefer, but we prefer fewer dishes to wash!

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