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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 164.9
  • Total Fat: 4.4 g
  • Cholesterol: 21.9 mg
  • Sodium: 207.5 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 14.2 g

View full nutritional breakdown of miso chicken noodle soup calories by ingredient
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miso chicken noodle soup

Submitted by: THEELEVENTHHOUR

Introduction

found this one in O magazine and its still totally nutritious without the chicken! found this one in O magazine and its still totally nutritious without the chicken!
Number of Servings: 6

Ingredients

    2 tbsp. olive oil
    2 leeks (white part only), split, rinsed, and sliced
    2 cloves garlic, minced
    1 medium bunch of chard (about 1/2 pound)
    4 medium carrots (about 3/4 pound), peeled and coarsely chopped
    4 ounces buckwheat (soba) noodles
    1 cup edamame (fresh or frozen)
    1/2 cup miso
    1 cup shredded cooked chicken (optional)
    2 scallions, finely sliced

Directions

1. Set a large pot over medium-low heat. Add oil and heat for 1 miute. Add leeks and garlic; cook, stirring occasionally, while preparing chard. Remove stalks and ribs from chark; set leaves aside. Coarsely chop stalks and ribs, and add to pot. Cook, stirring occasionally, until tender, 8 to 10 minutes.
2. Add 2.5 quarts water to pot. Increase heat and bring to a boil. Add carrots then reduce heat to simmer. Continue simmering until carrots are tender, about 10 minutes more. Meanwhile, bring a separate pot of water to a boil. Add buckwheat noodles and cook until tender, about 3 minutes (do not cook in soup pot because they will soak up too much broth). Drain with a collander and run under cold water; set aside.
3. Coarsely chop reserved chard leaves and add to soup along with edamame. Cook until just wilted then quickly increase heat and bring liquid to a boil. Remove 1 cup boiling liquid and swirl into a bowl with miso; set aside.
4. Add shredded chicken (if using) to pot; cook to heat through, about 2 minutes. Add noodles and whisk miso mixture into soup. Serve immediately: divide soup among bowls and garnish with scallions.

Number of Servings: 6

Recipe submitted by SparkPeople user THEELEVENTHHOUR.






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Member Ratings For This Recipe

  • Loved this soup! I did add a little more miso just because I like it. This is my new comfort food and is going in my favorites book. Thanks for sharing. - 2/14/11

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  • I used tofu instead of chicken and it totally *rocked*! - 4/23/10

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