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Miso Chicken Soup With Rice Noodles

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Ingredients
  Dried shiitake mushrooms 4 , soaked 30 minutes in 1 cup warm water
  Low sodium chicken stock 4 Cup (64 tbs)
  Dried rice noodles/Spaghettini 1 Ounce
  Miso 1⁄4 Cup (4 tbs)
  Skinless boneless chicken breast 6 Ounce, cut into thin strips
  Lightly packed spinach leaves/Bok choy leaves 1⁄2 Cup (8 tbs), torn into small pieces
  Oriental sesame oil 1⁄8 Teaspoon
Directions

1. Strain the mushroom-soaking liquid into a medium-size saucepan. Add the stock and bring the mixture to a boil.
2. Cut off and discard the mushroom stems. Slice the caps into slivers, add them to the stock along with the rice noodles and simmer 3 to 4 minutes.
3. Remove about 1/4 cup of stock and combine it with the miso in a small bowl; mix well and add to the soup. Add the chicken strips and bring the soup just to a boil. Add the spinach, remove the pan from the heat and stir in the sesame oil.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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4.05
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 921 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 3.5 g17.3%

Trans Fat 0 g

Cholesterol 98.7 mg32.9%

Sodium 3040.3 mg126.7%

Total Carbohydrates 138 g46.1%

Dietary Fiber 17.4 g69.6%

Sugars 8.1 g

Protein 79 g157.3%

Vitamin A 31.6% Vitamin C 17.4%

Calcium 12.9% Iron 41.7%

*Based on a 2000 Calorie diet

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Miso Chicken Soup With Rice Noodles Recipe