Miso Chicken Noodle Soup
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 493
This miso chicken noodle soup will be on the table in just 45 minutes. Warming up and satisfying - this is all you need for the long, cold autumn and winter evenings.
Inspired by: https://www.taste.com.au/recipes/miso-chicken-noodle-soup-recipe/besy7whfrecipe updated Jan 12, 2022
Ingredients
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- Chicken tenderloin
- 500 g
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- Savoy cabbage
- 300 g
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- Bok choy
- 1 handful
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- Shiitake mushrooms
- 8
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- Green onion
- 3
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- Chicken stock
- 1 L
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- White miso paste
- 50 g
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- Tamari
- 40 g
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- Ginger
- 20 g
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- Enoki mushrooms
- 100 g
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- Roasted sesame seeds
- as needed
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- Ramen noodles
- 200 g
Tools
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TM5
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Thermoserver
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Varoma dish
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Tm5 bowl
Step preview
- Prepare ramen noodles as per packet instructions
- Add stock, miso and tamari and ginger to the TM5 bowl
- Heat 10 min/100C/speed 1
- Add the chicken
- Gently poach 8-10 min/90C or until cooked
- Using a slotted spoon remove the chicken from the soup and place in a thermal serving bowl (ThermoServer®) and cover to keep warm
- Leave soup in the mixing bowl
- Place Varoma into position and weigh cabbage into it, then add the bok choy
- Secure Varoma lid and cook 5-8 min/Varoma/speed 2 or until just cooked
- Meanwhile, shred the reserved chicken
- Divide the noodles between 4 serving bowls, then top with the shredded chicken
- Remove the Varoma and divide cooked cabbage and greens between the serving bowls
- Add mushrooms to the TM bowl
- Cook 2 min/100C/speed 1
- Divide soup and mushrooms between the serving bowls
- Top with spring onions and sprinkle with toasted sesame seeds