If you've never tried miso you are missing out.
Miso is made from fermented soy beans, has a thick, paste-like texture, and adds a salty, tangy flavor to foods. We shared our Miso Veggies With Bacon a little while back and thought we would share our new favorite chicken noodle soup recipe.
I am just starting out cooking with Miso so I don't know all the tricks - or if there is even any tricks - but so far I have had lots of tasty success using it.
Spicy Miso Chicken Noodle Soup
1 tsp sesame oil
1 small jalapeno, finely diced
1 green onion, diced
2 cloves garlic, minced
1 small carrot, shredded
3 Tbsp miso paste
1 cup chicken, cooked & shredded
1/2 cup egg noodles
4 cups chicken broth
2 cups water
1/2 cup spinach, chopped
In a large saucepan over medium heat, drizzle oil in pan. Add jalapeno, onion, garlic, and carrot. (I keep the seeds in the jalapeno to spice it up even more but feel free to remove seeds prior to dicing.)
Cook and stir until vegetables soften, 2 - 3 minutes.
Add in miso paste and 1 cup of the chicken broth. Stir until miso paste is dissolved.
Add in shredded chicken and the remaining chicken broth and water.
Bring to a boil.
Add in noodles and boil until noodles are done - about 5 - 8 minutes.
Lastly, add in the chopped spinach and cook until spinach wilts, about 2 minutes.
That will cure what ails you.
FYI - I'm not a huge fan of super spicy so this is not super spicy. It's pretty tame. Just enough heat to let you know it's not your ordinary chicken noodle soup.
Looking for lots of fun and tasty links? Check out these blogs - Chef In Training, Table For Seven, My Sweet Mission, Love Bakes Good Cakes, and The Mandatory Mooch.