Immune-Supporting Miso Chicken Noodle Soup Recipe

Introduction

This immune-supporting miso chicken noodle soup is a flavorful and nourishing bowl perfect for chilly days or when you need a health boost. Packed with fresh vegetables, tender chicken, and umami-rich miso, it’s both comforting and revitalizing.

Ingredients

• 2 tbsp olive oil
• 1 large red onion, thinly sliced
• 320g celery, sliced into 2cm pieces
• 320g shiitake mushrooms, roughly sliced
• 4 garlic cloves, crushed and left for 10 mins
• 2.5 cm piece of ginger, minced
• 500g chicken legs, skin and fat removed
• 320g carrots, roughly chopped
• 2-3 tbsp miso paste
• 100g wholewheat noodles
• 250g broccoli, roughly chopped
• 4 spring onions, sliced, to serve (optional)
• Red chilli, sliced, to serve (optional)

Instructions

1. Step 1: Heat the olive oil in a large, heavy pan over medium heat. Add the red onion and celery, cooking for 5 minutes until they start to soften.
2. Step 2: Add the shiitake mushrooms and cook for another 3 minutes until they soften.
3. Step 3: Stir in the crushed garlic, minced ginger, and chicken legs. Cook for a few minutes until the chicken is browned on all sides.
4. Step 4: Add the chopped carrots, miso paste, a pinch of salt and pepper, and 1.5 litres of water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 to 30 minutes, or until the chicken is fully cooked.
5. Step 5: Remove the chicken from the soup, discard the bones, and shred the meat with two forks.
6. Step 6: Return the shredded chicken to the pan along with the chopped broccoli and wholewheat noodles. Cook for 4 to 5 minutes until the noodles are tender.
7. Step 7: Serve the soup hot, topped with sliced spring onions and red chilli if you like a bit of heat.

Tips & Variations

• For a vegetarian version, replace chicken with firm tofu and use vegetable stock instead of water.
• If you prefer a spicier soup, add extra sliced red chilli or a dash of chili oil when serving.
• Try using soba noodles or rice noodles as alternatives to wholewheat noodles for different textures.
• Allowing crushed garlic to sit for 10 minutes before cooking helps maximize its immune-boosting properties.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Note that noodles may absorb more broth after storage; you can add a splash of water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of chicken legs?

Yes, chicken breast can be used, but it may cook faster and become less tender, so adjust the simmering time accordingly to avoid drying it out.

Is miso paste gluten-free?

Many miso pastes are made from barley or wheat and may contain gluten. Look for a gluten-free labeled miso if you need to avoid gluten.

Immune-Supporting Miso Chicken Noodle Soup Recipe

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★★★★★

5 from 88 reviews

• Author: Jake
• Total Time: 50 mins
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A nourishing and immune-supporting miso chicken noodle soup packed with wholesome vegetables, tender shredded chicken, and wholewheat noodles in a flavorful miso broth. Perfect for a comforting and healthy meal that boosts your immunity.

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Ingredients

Scale 1x2x3x

Sautéed Base

• 2 tbsp olive oil
• 1 large red onion, thinly sliced
• 320g celery, sliced into 2cm pieces
• 320g shiitake mushrooms, roughly sliced
• 4 garlic cloves, crushed and left for 10 mins
• 2.5 cm piece of ginger, minced

Protein and Vegetables

• 500g chicken legs, skin and fat removed
• 320g carrots, roughly chopped
• 250g broccoli, roughly chopped

Broth and Noodles

• 2–3 tbsp miso paste
• 1.5 litres water
• 100g wholewheat noodles

To Serve (Optional)

• 4 spring onions, sliced
• red chilli, sliced

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Instructions

1. Heat and Sauté Vegetables: Heat the olive oil in a large, heavy pan over medium heat. Add the sliced onion and celery, cooking for 5 minutes until they begin to soften. Then add the shiitake mushrooms and cook for another 3 minutes until softened.
2. Add Aromatics and Chicken: Stir in the crushed garlic (which was left to rest for 10 minutes), minced ginger, and chicken legs with skin and fat removed. Cook for a few minutes until the chicken pieces are browned on all sides.
3. Create the Soup Base: Add the chopped carrots, miso paste, salt, black pepper to taste, and 1.5 litres of water to the pan. Stir well to dissolve the miso. Bring the mixture to a boil over high heat.
4. Simmer the Soup: Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20 to 30 minutes until the chicken is fully cooked and flavors meld.
5. Prepare Chicken and Add Veggies and Noodles: Remove the chicken from the soup and discard the bones. Shred the chicken meat into bite-sized pieces. Add the chopped broccoli and wholewheat noodles to the simmering broth. Cook for an additional 4 to 5 minutes until the noodles are tender and broccoli is cooked but still vibrant.
6. Serve: Ladle the hot soup into bowls and garnish with sliced spring onions and red chilli if desired. Serve immediately to enjoy the fresh flavors and immune-boosting benefits.

Notes

• Letting the crushed garlic rest for 10 minutes before cooking helps develop its flavor and maximize health benefits.
• Miso paste is best added toward the end or dissolved properly to keep its probiotics intact.
• Remove bones carefully to avoid any small fragments in the soup.
• Adjust seasoning with salt and pepper according to your taste preference, as miso paste can be salty.
• Wholewheat noodles add fiber and nutrition, but you may substitute with any noodles of choice.
• For extra immune support, use fresh ginger and shiitake mushrooms known for their health properties.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese-inspired

Keywords: immune-supporting soup, miso chicken soup, healthy chicken noodle soup, wholewheat noodles, shiitake mushroom soup, ginger soup, nutritious soup