Miso Chicken Noodle Soup — Salt & Wind Travel (2024)

Trust us: you need some of this Miso Chicken Noodle Soup. Why? Every winter, it seems to happen suddenly. People are fine and healthy, and then, like a bat out of hell, seemingly everyone is affected by the latest oh-so-gnarly stomach bug.

Somehow, despite flights and meetings and every other chance to catch it, I’ve stayed healthy (so far. It could be the Zinc or the loads of sleep I’ve forced upon myself. I like to think it’s actually because of this soup.

Why You’ll Love This Recipe

You probably already know that chicken noodle soup is seriously healthy for you (especially when you make it with a homemade broth), but let’s be real: it can be so blah and boring. Enter this miso chicken noodle soup that is super simple to make but provides a welcome change of pace.

Recipe Ingredients

The ingredients you need to make this miso chicken noodle soup are:

• Canola, grapeseed, or peanut oil
• Leeks
• sh*take mushrooms
• Scallions
• Low-sodium broth
• Chicken breast or thighs
• Ginger
• Garlic
• Dried soba noodles
• Yellow miso
• Low-sodium soy sauce
• Baby bok choy

How To Make This

Here’s how to make this miso chicken noodle soup:

1. Make The Soup Base:Cook the leeks, mushrooms, and scallions in oil until soft, then add the broth.
2. Simmer The Chicken:Add the chicken, ginger, and garlic and simmer.
3. Cook The Noodles:Meanwhile, cook the noodles as needed.
4. Shred The Chicken:Shred the cooked chicken into bite-sized pieces, then add to the soup.
5. Serve The Soup:whisk in miso paste, soy sauce, and bok choy and cook briefly, then serve topped with the remaining scallions and the cooked soba noodles.

Tips To Make This Recipe

One of the reasons we adore this soup is that it checks the boxes on all things soup because it’s salty, hearty, filling, and nutritious.

After you add the chicken, it may create a foam on top of the soup. To avoid this, you could cook the chicken in a separate pot (we’d suggest you add onions, garlic, ginger, and peppercorns to the water or broth if you go that route). Otherwise, you can simply skim the surface of the soup once the chicken is cooked.

Of course, it is a perfect way to use excess ingredients, so you could make this anytime you have a lot of shredded chicken (or turkey from Thanksgiving!) lying around.

FYI, you don’t want to add too much salt while cooking because the miso will add a blast of salt at the end. Speaking of miso, make sure you don’t let it boil, or it will separate. Instead, whisk in the miso and only simmer the soup from that point forward.

Variations On This Recipe

Here are a few variations we make to this soup on the regular:

• Use rice or rice noodles instead of soba to make it 100% gluten-free
• Add in tofu instead or in addition to the chicken
• Add carrots for more veggies
• Swap broccoli, collard greens, or kale for the bok choy

Other Soup Recipes To Try

Here are a few of our other favorite soups to try:

• Chicken Tortilla Soup
• Classic French Lentil Soup
• Potato Leek Soup

There you have it! Now gostock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging@saltandwindand#swsocietyon social!