Japanese-Inspired Chicken Noodle Soup

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This healthy, Japanese-inspired chicken noodle soup recipe is made with udon noodles and gets a hit of umami flavor from a swirl of miso at the end. To make the miso easier to stir into the soup, combine a little bit of the hot broth with the thick miso to thin it before adding to the rest of the soup.

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Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings

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 ¼ teaspoons salt

  • ½ teaspoon ground pepper

  • 3 cups cooked udon noodles or whole-wheat spaghetti

  • 2 tablespoons white miso (see Tip)

Directions

  1. 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.

  2. 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.

Tips

Tip: Miso is a fermented soybean paste that adds flavor to dishes like soups and sauces. It is available in different colors; in general, the lighter the color, the milder the flavor. Look for miso alongside refrigerated tofu. It keeps in the refrigerator for at least a year.

To make ahead: Cover and refrigerate, without the noodles and miso, for up to 3 days. To serve, stir in noodles and reheat, then stir in miso.

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

242 Calories
7g Fat
20g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 242
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 24g 49%
Total Fat 7g 9%
Saturated Fat 2g 8%
Cholesterol 45mg 15%
Vitamin A 5384IU 108%
Vitamin C 13mg 15%
Folate 25mcg 6%
Sodium 787mg 34%
Calcium 46mg 4%
Iron 2mg 10%
Magnesium 39mg 9%
Potassium 608mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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