miso chicken noodle soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp. olive oil2 leeks (white part only), split, rinsed, and sliced2 cloves garlic, minced1 medium bunch of chard (about 1/2 pound)4 medium carrots (about 3/4 pound), peeled and coarsely chopped4 ounces buckwheat (soba) noodles1 cup edamame (fresh or frozen)1/2 cup miso1 cup shredded cooked chicken (optional)2 scallions, finely sliced
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.
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.
Nutritional Info 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
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