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Miso Chicken Soup With Rice Noodles

Healthycooking's picture
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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