Description
A flavorful and comforting Miso Soup with tender chicken thighs, shiitake mushrooms, rice noodles, and fresh baby bok choy. This recipe combines savory miso broth with aromatic ginger and garlic, enhanced with a touch of chili paste for subtle heat. Perfect for a hearty lunch or light dinner.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs
Vegetables
- 1 medium yellow onion, chopped
- 6 oz. shiitake mushrooms, stems removed and caps sliced into ¼” strips
- 2 medium carrots, sliced (approximately 1 cup)
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 red bell pepper, chopped
- 4 heads baby bok choy, cut into bite-size pieces (about 3 cups)
Liquids & Condiments
- 8 cups reduced sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Japanese rice wine or pale dry sherry
- ½ - 1 tablespoon red chili paste (like sambal oelek)
- ¼ cup white miso paste
- 2 tablespoons olive oil, divided
Others
- 3 oz. thin rice noodles (vermicelli/rice sticks)
Instructions
- Brown the chicken: Heat 1 tablespoon olive oil in a Dutch oven or soup pot over medium-high heat. Add the chicken thighs and brown on both sides for about 2 minutes, ensuring not to cook through. Remove chicken to a plate.
- Sauté vegetables: Add remaining 1 tablespoon olive oil to the same pot and heat over medium-high heat. Add chopped onions and sliced carrots, sauté for 3 minutes. Then add shiitake mushrooms, grated ginger, and minced garlic, and cook for an additional 1 minute.
- Simmer soup: Return the chicken to the pot and pour in the chicken broth. Add soy sauce, rice vinegar, Japanese rice wine (or pale dry sherry), and red chili paste. Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 10 minutes, or until the chicken is tender enough to shred. Remove chicken and shred after it cools enough to handle. You may continue simmering the soup without the chicken if you prefer softer mushrooms.
- Prepare miso mixture: Place ¼ cup miso paste in a medium bowl and add a ladle of hot broth from the soup. Whisk until the miso paste is fully dissolved. Set aside.
- Add noodles and vegetables: To the soup pot, add the rice noodles and chopped red bell peppers. Simmer for 2 minutes. Turn off the heat and add baby bok choy, shredded chicken, and the miso mixture. Cover the pot and let sit for 1-2 minutes until the noodles are al dente and the bok choy is wilted. Avoid boiling after adding miso to prevent gritty texture.
Notes
- You may substitute cremini mushrooms for shiitake; add them later with the bell peppers as they cook faster.
- The long rice noodles can be cut up a bit before adding to the soup for easier eating, or use kitchen shears after cooking.
- White miso paste is typically found in the refrigerated section of many grocery stores or Asian markets; it can also be ordered online.
- You may substitute baby bok choy with spinach or kale depending on availability and preference.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
