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I have made a soup very similar to this, and we all love it. The only real difference is that I use rice instead of the noodles, as the Ramen noodles tend to get mushy after sitting in the broth, so the leftovers (hoping there are some) aren't very pleasing.
I also add the miso during the last couple of minutes of simmering, just for the very reasons you mentioned re: flavor and nutrient loss.
Great recipe, thanks for sharing Bob!
 Chicken Miso Soup |
 Recipe ingredients. |
 Add vegetable broth and stock; to sauted ginger and garlic; simmer on low covered for 10 minutes. Remove 1 cup of simmered broth and mix with miso. Return mixed miso to broth. |
 Add shitake mushrooms and chicken. Simmer covered until chicken is done. |
 Add ramen noodles and remaining vegetables. Simmer covered on low for 3-5 minutes or until noodles are done. |
 Are you ready for some soup? |
 Off heat add spinach, tofu and sesame oil. |
 Soup is ready for the table. A quick weeknight meal. |
 A hearty soup that is quite filling. |
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This recipe is adapted from one that was in the latest release of Cuisine At Home. I have added several more ingredients to make the soup a hearty weeknight meal. It is filling with the added ingredients. I also used chicken stock in addition to vegetable broth to add a bit more flavor. Because miso is sensitive to heat, be sure to keep the soup at a low simmer. If boiled it loses some of the miso flavor and the health benefits of the soy bean paste. I used light miso but you can use darker for a more pronounced flavor if that suits your palate.
Ingredientes
- 1 Tb sesame oil
- 1 Tb peanut oil
- 2 Tb minced ginger
- 1 Tb minced garlic
- 4 cups vegetable broth
- 2 cups chicken stock
- 1/3 cup white miso
- 8 oz boneless skinless chicken breast, cut into small pieces
- 5 oz bamboo shoots, julienned
- 5 oz baby corn, cut in half
- 1/2 cup carrots, shredded
- 3 oz snow peas, trimmed and cut in half
- 4 oz shitake mushrooms, stemmed and thinly sliced
- 3 oz dried ramen noodles
- 5 oz firm fried tofu, cut into small pieces
- 2 cups baby spinach
- 1 bunch scallions, chopped
Direcciones
- Saute ginger and garlic in peanut oil until golden, about 2 minutes.
- Add vegetable stock and chicken broth and simmer covered on low heat for 10 minutes. Remove 1 cup of broth and mix with miso. Return miso mixture to broth.
- Add mushrooms and chicken and simmer covered for 5 minutes.
- Add ramen noodles and remaining vegetables and simmer covered for 3-5 minutes or until noodles are done.
- Add tofu and simmer 1 minute to heat through.
- Remove from heat. Add spinach and sesame oil.
- Top soup with chopped scallions.
- Soup is ready for service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2411g | |
| Recipe makes 6 servings | |
| Calories 1663 | |
| Calories from Fat 712 | 43% |
| Total Fat 80.05g | 100% |
| Saturated Fat 16.83g | 67% |
| Trans Fat 0.04g | |
| Cholesterol 86mg | 29% |
| Sodium 9140mg | 381% |
| Potassium 2910mg | 83% |
| Total Carbs 153.94g | 41% |
| Dietary Fiber 28.8g | 96% |
| Sugars 26.75g | 18% |
| Protein 94.96g | 152% |
