Spring Chicken Miso Soup
Updated April 4, 2019
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds boneless, skinless chicken thighs
Salt and pepper
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 tablespoon mirin or sherry
1 tablespoon sugar
1 tablespoon tamari or light soy sauce
8 ounces soba (buckwheat noodles)
8 ounces sugar snap peas or snow peas, trimmed
8 cups water
2 medium leeks, white and tender green part, diced, about 2 cups
¼ cup white miso, or more to taste
5 ounces baby spinach, about 4 cups
A few basil or shiso leaves, julienned
Nutritional analysis per serving (6 servings)
43 grams carbs; 107 milligrams cholesterol; 387 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 3 grams fiber; 1359 milligrams sodium; 32 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ½-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Pork is good too either ground or for stew. Also, if you want to have leftovers don't add the vegetables to the soup but pour the soup over the noodles and vegetables; otherwise they'll get soggy.
A delicious, light soup. Shiitake mushrooms would make a nice addition.
This is incredible! I've made it several times and it's best when I increase the veggies. It's by far better with soba noodles than with rice noodles.
smashing soup! I absolutely LOVE! The original recipe is spectacular but addition of shiitake mushrooms does really bring the whole thing home. Nevertheless, the original is absolutely spectacular as well.
My partner and I do not care much for buckwheat noodles. We used them in this recipe the first go around but it will be the last time. We will go Ramen in the future and add just a little of the spice pack that comes with it to the soup. Yes, I realize this is not the sophisticated take on it but that is how we did it when we warmed it up for leftovers and it was great.
This soup is almost perfect. So delicious and subtle but satisfying. I added shiitake mushrooms to simmer with the chicken and a dash of rice vinegar at the end for a hint of acid. Topped with sichuan chili crisp for spice.