Chicken Noodle Miso Soup
- serves 6
4 cup vegetable or chicken stock (1L)
2 cup water (500ml)
1 tsp each tamari and liquid honey (5ml each)
1 tsp minced fresh ginger (5ml)
1 clove garlic, minced (1)
1 boneless, skinless chicken breast, cubed (about 8 oz) (250ml)
½ cup mini bowtie pasta (125ml)
1 cup diced shiitake mushrooms, stems removed (250ml)
½ cup chopped, blanched green beans (125ml)
¼ cup grated carrot (50ml)
¼ cup choped red pepper (50ml)
¼ cup yellow miso (50ml)
1 cup baby spinach (50ml)
1 green onion, sliced (1)
1. Place the stock, water, tamari, honey, ginger and garlic in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium, or until broth is just simmering.
2. Add the chicken and the noodles and simmer for 5 minutes. Add the mushrooms, green beans, carrots and red pepper and simmer for 8-10 minutes or until chicken is no longer pink and the noodles are cooked.
3. Whisk in the miso and heat for 2-3 minutes, or until miso dissolves. Do not boil. Stir in the spinach and green onion and heat for 1 minute. Serve.
Makes 4 to 6 servings/6 cups/1.5 L
Tip: The mini bowties look great in this soup, but could be substituted with any small soup-style pasta shape you have on hand in the pantry. Also, you could substitute thawed frozen green beans for the fresh ones.