Recipe Post | Miso Chicken Noodle Soup

N O U R I S H • Save this recipe for later mamas! We absolutely love this delicious recipe.

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons avocado oil
• 1 cup halved and thinly sliced yellow onions (from about 1/2 medium onion)
• 1/2 jalapeño pepper, thinly sliced (optional)
• 4 garlic cloves, very thinly sliced
• 2 cups thinly sliced shiitake mushrooms (from 4 to 5 mushrooms)
• 2 teaspoons freshly grated ginger
• 3 tablespoons white miso paste
• 2 tablespoons coconut aminos
• 6 cups low-sodium chicken broth
• 3/4 cup thinly sliced green onion (from about 3 onions)
• 2 (0.16-ounce) packages roasted seaweed snacks, thinly sliced
• 4 ounces thin brown rice noodles
• Chili oil or sriracha, optional, for serving

Instructions

1. Prepare the base
Bring a large pot of water to a boil for the rice noodles. Cook as per packet instructions then set aside.

2. Prepare the chicken
Season both sides of the chicken with salt and pepper.
Heat the oil in a large pot over medium high heat. 
Add the chicken and sear until golden brown, about 3 minutes per side.
The chicken does not need to be fully cooked at this stage.
Transfer to a plate and set aside.

3. Cook the aromatics
Reduce the heat to medium. Add the onions, jalapeño if using, and garlic. Sauté until the onions are tender, about 2 minutes. Add the mushrooms and cook until softened, about 2 minutes.

4. Build the broth
Stir in the ginger, miso, coconut aminos, and ½ cup of the broth. Cook for 1 to 2 minutes, stirring, until the miso is fully incorporated. Slowly pour in the remaining 5 1/2 cups of broth, stirring constantly.

Bring the soup to a boil, then reduce to a gentle simmer over medium low heat. Add the chicken and any juices back into the pot. Cover and simmer until the chicken is fully cooked and tender, about 10 minutes.

5. Shred the chicken
Transfer the chicken to a cutting board. Shred or slice into thin strips, then return  it to the soup.

6. Finish the soup
Stir in the green onions and sliced seaweed. Taste and adjust seasoning if needed. Remove from heat and cover to keep warm.

7. Cook the noodles and serve
Cook the rice noodles in the boiling water according to package instructions. Drain and  rinse under cold water to stop cooking.

To serve, divide the noodles among four bowls and ladle the soup over the top. Drizzle with chili oil or sriracha if desired.

Source: thedefineddish.com

See Instagram post here.