SPRING CHICKEN MISO SOUP
Soup is welcome all year round, but it goes without saying a springtime soup veers lighter, even if the weather is still cool. Fresh green vegetables, like young leeks, peas and spinach, should play a major role. This delicate yet flavorful soup re-works the comforting chicken-noodle concept with a Japanese-inspired ingredient list.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
- Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
- In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
- Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
- To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1360 milligrams, Sugar 6 grams, TransFat 0 grams
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Cole Johnson
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
ahmad raza bhatti43
[email protected]This soup was a bit too thick for my taste. I would recommend adding more water or broth.
Raael Jahan
[email protected]I found this soup to be a bit bland. I would recommend adding some more spices or herbs.
Shirley May
[email protected]This soup is a bit too salty for my taste. I would recommend using less miso paste.
Philip Adjei
[email protected]I added some extra vegetables to this soup, like carrots and celery. It turned out even better!
Prine Tanvir
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Prince Asif
[email protected]I love the simplicity of this soup. It's made with just a few ingredients but it's so delicious.
Eric Mubanga
[email protected]This soup is a great way to use up leftover chicken. It's also a very healthy and flavorful soup.
Tivia McDonald
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious.
Everisto Daka
[email protected]This soup is amazing! The miso adds a wonderful depth of flavor. I highly recommend this recipe.
Aarish Ahmed
[email protected]I love this soup! It's so flavorful and comforting. I always make a big batch so I can have leftovers for lunch the next day.
Zoë Monclair
[email protected]I followed the recipe exactly and the soup turned out great! It was so easy to make and it was a hit with my family.
Haiti Diamond
[email protected]This soup was absolutely delicious! The flavors were perfectly balanced and the chicken was so tender. I will definitely be making this again.