Chicken Miso Noodle Soup
82
- Prep Time15 min
- Total Time15 min
- Makes6 Servings
(Photo: George Whiteside)
This umami-rich take on chicken noodle soup pairs the meaty texture of udon noodles with a savoury, zingy gingery broth.
Ingredients
500 g ground chicken
1 carrot, grated
1/2 cup miso paste, preferably white
2 tsp fresh ginger, finely grated
1 tsp garlic powder
1 tbsp cornstarch
2 200-g pkgs udon noodles
1/2 cup chopped cilantro, (optional)
Instructions
BRING 4 cups water to a boil in a pot over medium-high. Stir chicken with carrot, 1 tbsp miso paste, ginger, garlic powder and cornstarch until combined. Roll into 3 logs about 1 in. thick. Cut into 1-in. pieces. Pat each piece into meatball shape, then drop into boiling soup. Add udon. Reduce heat to gentle boil and cook until meatballs are cooked through, about 5 min.
PLACE remaining miso in a small bowl and whisk in a ladleful of boiling soup. Remove pot from heat and stir in miso mixture and cilantro.
Nutrition (per serving)
Calories 391, Protein 20g, Carbohydrates 47g, Fat 12g, Fibre 2g, Sodium 1308mg.
Shopping Tip:
Udon are thick white noodles made from wheat flour that are used in Japanese cooking. Look for them in the Asian section of the supermarket. Or use 200 g medium rice noodles instead - just soak them in hot water for 5 min before adding to the soup.
Prep Tip:
If you have a mini ice cream scoop, use it to easily scoop meatball mixture straight into boiling soup. If you don't have one, we rolled the meatball mixture into a log and cut it instead of just rolling into balls, because we found this method was much faster.
