How to Make Healthy, Protein Packed Miso Chicken Noodle Soup

Miso is a protein and nutrient dense ingredient that has been used in Asian cuisine (and served on the plates of many a vegetarian and vegan) for ages.  Miso is made by fermenting rice, barley or soybeans; the most common miso is made from soy.  After fermentation, the miso turns into a thick paste used for pickling meats, stirred into sauces, or mixed with vegetables and noodles and served as a soup, as the recipe here provides.

This dish is an Asian twist on classic chicken noodle soup.  Made with soba noodles, chard, peas and shredded chicken breast, this soup will keep your energy up all day long.  It can be served as a side dish to complement any Asian meal, or served deliciously on its own. Combined with the leeks, scallions and edamame, this dish is a superfood soup; providing lots of cancer-fighting phytochemicals, magnesium and folate-rich ingredients.

This recipe serves about 6-8 people (makes about 4 quarts). Here is what you’ll need:

Ingredients:

• 2 Tbsp. olive oil

• 2 leeks (white part only), split and sliced

• 2 cloves garlic, minced

• 1 medium bunch chard (about 1/2 pound)

• 4 medium carrots (about 3/4 pound), peeled and chopped

• 4 ounces buckwheat (soba) noodles

• 1 cup edamame (fresh or frozen)

• 1/2 cup miso

• 1 cup shredded cooked chicken

• 2 scallions, finely sliced

Directions:

Over medium-high heat, place the oil, leeks and garlic into a large stock pot and saute for about 1 minute.  Take the chard and remove the stalks and ribs, setting the leaves aside. Chop the chard stalks and ribs and add to the pot. 

Cook chard until tender, about 8-10 minutes, stirring frequently. The moisture will drain out of the chard and steam the vegetable, so there is no need to add any water to the pot at this point.

When the chard is tender, add 2 ½ quarts of water to the pot.  Raise heat to high and bring to a boil.  Next, add the carrots and reduce heat to a simmer.  Continuing simmering carrots until tender, about 8-10 minutes.

In a separate pot of water, bring sufficient water to a boil and cook the soba noodles until tender, about 4 minutes.  The soba noodles must be cooked separately in clear water, as cooking them in the stock pot will absorb too much broth, making them spongy. 

When the noodles are tender, drain and run them under cold water, then set aside.

Take the reserved chard leaves, chop thoroughly and add to them to the stock pot, along with edamame.  Cook the chard leaves until slightly wilted, then increase heat and bring soup to a boil. 

Transfer about 1 cup of the broth to a separate bowl, add the miso and mix to dissolve.  Transfer the dissolved miso back into the pot.  If you prefer a stronger miso flavor, dissolve more miso into the bowl and then add it back to the pot.

Add precooked shredded chicken to the pot and cook to heat, about 2 minutes.  Finally, add the soba noodles and stir dissolved miso mixture into the soup.  Serve soup hot in deep bowls, and garnish the tops with chopped scallions.

Soup will stay fresh in the refrigerator for 3-4 days.