Chicken Miso Noodle Soup
Who doesn’t love a big, hot bowl of chicken soup, right? It is probably the most unifying of dishes, connecting cuisines all around the globe; each country boasting its own unique ingredients and flavours. We all grew up on it, warming our core on a frigid winter’s day or being comforted with a steaming bowl when feeling sick. I never really thought about posting a recipe for chicken noodle soup until I saw this one in Donna Hay magazine, issue 75. The ingredients were unusual enough to intrigue me and inspire me into whipping up a big pot. One spoonful told me that I had to post this and share it with you all. Miso paste and dashi powder (a bold Japanese soup base) make this soup uber complex. Poured over plump egg noodles and exotic shitake mushrooms, then pumped up with sesame-chile oil, this soup will seduce your taste buds into becoming a favourite in your home!
I am bringing a gigantic pot of my soup over to Angie’s Fiesta Friday this week! Get there early because there will be a long queue for this dish! If you haven’t joined us yet, be sure to do so at Angie’s new digs FiestaFriday.net .
Chicken Miso Noodle Soup
1 – 3 pound chicken, rinsed and drained
1 tablespoon olive oil
1 pound chicken wings
1 leek, trimmed and sliced
3 cloves garlic, peeled and sliced
1 – 3 inch piece ginger, peeled and sliced
10 cups water
¼ cup soya sauce
1 tablespoon dashi powder*
¼ cup white miso paste
½ cup dried shitake mushrooms
100 grams fresh shitake mushrooms, sliced
200 grams dried egg noodles
Chile Sesame Oil
1 tablespoon vegetable oil
½ teaspoon sesame seeds
½ teaspoon ground chili
1 teaspoon pure sesame oil
¼ teaspoon sea salt flakes
Using kitchen or poultry scissors, cut the chicken in half. Carefully remove the skin and set aside. Heat the oil in a large saucepan over high heat. Add the chicken wings, leeks, garlic and ginger, and cook, stirring for 5 minutes, or until golden.
Add the halved chicken, water, soy sauce, dashi, miso paste and the dried mushrooms and bring to a boil over high heat. Reduce the heat to medium and simmer for 11/2 hours. Strain, reserving the stock and the chicken halves, and extra meat that has fallen off the wings.
While the soup is cooking, place the chicken skin in a large, non-stick frying pan over medium heat. Cook for 6 minutes on each side or until crisp and golden. Drain on paper towels and sprinkle with salt.
Wipe out the pan and return to medium heat. To make the chile sesame oil, add the vegetable oil and sesame seeds to the pan and cook for 2 – 3 minutes, stirring until golden. Remove from the heat and add the chiles, sesame oil and salt. Set aside.
Shred the chicken, discarding the bones. Return the stock to a clean saucepan over high heat and bring to a boil. Add the fresh mushrooms and cook for 5 minutes. Add the chicken and noodles and cook for 4 – 6 minutes, or until the noodles are tender.
Divide the noodles between the bowls. Add the soup to the bowls and top with the crispy chicken skin. Drizzle with the chile sesame oil.
Serves 6 – 8
*Dashi powder is a highly flavourful soup stock base used in Japanese cooking. It is really worth the time it may take you to find this ingredient, as it has a very distinctive flavour.
32 Responses to “Chicken Miso Noodle Soup”
Enticing is a perfect adjective to describe the soup. love the bowls and jute linens. Gorgeous!
Aww, thanks Johanne! You are always so kind! I don’t remember where I bought the bowls, but I keep finding that pattern in random stores and have collected bits and bobs over the years… Happy Fiesta Friday to you! 😀
Love the addition of miso! I have a whole pack in the fridge waiting to be used up and I now know where it’s going! 🙂
Oh well, just go for it! You will love this recipe, I’m sure! Happy Fiesta Friday to you!! 🙂
Fabulous receipe. Great photos. I want the bowls
Hey Jacqui! Glad you like it!! Working hard on the photography and some days it just pays off! Hasta luego! 🙂
Sounds delicious. And that chili oil I can use with most of my noodle soups, of which I have been making many lately.
Hey Hilda! Definitely try out the oil! I used black sesame seeds, but you can use white if you want. It’s very peppy, to be sure! 🙂
Hey Mr. Fitz! Check it out…fried chicken skin!! Very tasty! 😀
I’m not even that big a soup fan, and I still want a big bowl of this…so I guess you’re really doing your job. The flavors alone sound so wonderful. Great job, thanks for bringing to FF this week 🙂
Haha, you have made me chuckle!, Jess! I am so happy that I did my job! You never know, you might be making soup this weekend! Happy Fiesta Friday to you! 😀
OMG Julianna! This is my kind of soup, full of bold flavors and lots of textures! Pass me a big bowl, won’t ya 😉
Coming right up, Naina! I have the super-size bowl for you right here! 😀
It sounds super yummy and full of flavors, Julianna 🙂
Thanks so much, Linda! I am so happy that this appeals to you! 😀
Today, on the Japanese channel, a program featured miso. I knew of miso all my life, but what I did not know about it is that it is a probiotic (can help treat intestinal disorders). Now, this is a creative bowl of soup with substance! 🙂
Isn’t it wonderful to know that something so tasty as miso soup is truly good for us? I have read this about miso too, but don’t make it that often. I think I will try to incorporate it into my diet more. I have two big containers in my fridge now, so I had better get to work… 😉
I am here with an empty bowl 😉 That soup looks to die for 🙂
Oh no! An empty bowl will never do!! I am coming through the screen right now with ladle in hand! Hang on! 😀
Ha ha ha…..ladle in hand, through the screen…….an image of princess xena flashed through my mind 😉
Just a few of my favorite things! Can’t wait to make this.
I love noodle soup- next time when am making shall try to add these flavors in my veg version…. Thank you for the recipe…
We all love these kind of soups! Of course we do…. you can always trust Donna Hay recipes, but, you made a great job with this soup, it looks super yummy!
This soup looks delicious!!! Like the idea of the dashi and shitake mushrooms too! And everything else in there! 🙂
With the cold snap, Miso is a solid go to in my kitchen. Love your version, I ordered some miso the other day, it had dried seaweed sheets that were too much, took over the taste of everything. Looking forward to making. 🙂
This looks fantastic! Even though it is usually quite warm in Hawaii, on the cooler nights, I love a big bowl of soup. Definitely adding this to the list!
Oh wow!! That looks So good! exactly what I would want right now! I had some Chicken Miso soup last week, but it wasn’t even as nearly as gorgeous as yours! 😀
I love drinking Miso any time, any day!!
This looks so comforting and satisfying! I LOVE the pictures too, I’d love a nice big bowl right now, it’s rainy over here and it’d be perfect! I might just have to make myself a batch!
This looks so gorgeous! I love the chilli sesame oil with the chicken soup. I wish I could tuck in to this now, the flavours sounds amazing 🙂
Thanks for the information on dashi powder and other necessary ingredients for a miso soup. I’m already thinking of a veggie version!
This noodle soup is right up my alley. I can definitely eat noodle soup every single day even in Summer, so I am bookmarking this recipe for later. Meanwhile, I just need to make a run to any Japanese market for that Dashi powder. ❤ ❤ ❤ it, Julianna 🙂