Asian Chicken Miso Noodle Soup

print recipe
email recipe
save recipe
add photo
add review
#96550

Let miso become your new savory secret. In recipes like this hearty udon noodle soup with snow peas, white miso packs an outstanding umami punch that'll have you scraping the bottom of the bowl.

serves/makes:

ready in:
under 30 minutes

ingredients

2 cans (14 ounce size) reduced-sodium chicken broth
1 cup water
3 ounces dried udon or soba noodles, broken in half
1 medium red bell pepper, seeded and chopped
1/3 cup sliced green onions
1 tablespoon white miso
1 tablespoon grated fresh ginger
1/8 teaspoon crushed red pepper
1 1/2 cup chopped cooked chicken or turkey
1/2 cup sliced mushrooms
1 cup fresh snow pea pods, sliced
salt and crushed red pepper, as needed

directions

Combine the broth and water in a saucepan over medium-high heat. Bring to a boil. Add the noodles. When the liquid returns to a boil, reduce the heat to a simmer. Cover the saucepan and cook for 6 minutes.

Add the bell pepper, green onions, miso, ginger, crushed red pepper flakes, mushrooms, and chicken. Bring to a boil over medium-high heat then reduce the heat to a simmer. Cook, covered, for 3 minutes.

Add the snow peas. Cook, uncovered, for 1 minute or until the snow peas are tender.

Divide the soup between individual soup bowls. Season to taste with salt and additional crushed red pepper, as needed.