The other night I had a tub of white miso sitting in my fridge as well as leftover chicken breasts and green scallions. I've exhausted this recipe, and immediately thought to make a hot and nourishing miso chicken soup. And instead of wild rice or egg noodles to compliment the chicken, I added straw-like and glass-thin rice noodles. To give the soup an extra Asian boost of flavors, I added chopped ginger, lime juice, soy sauce and red chili garlic sauce.
I didn't originally think of this as a Table for One recipe - however, I did end up eating the soup by myself. Fortunately it lasted two nights as I returned home the second night from a long day of work and fighting the beginnings of a cold. Warming this homemade soup took mere minutes and I happily slurped up the remaining broth and noodles, pleased to have a delicious meal.
You can skip the sliced chicken, but it adds a nice heftiness to the soup, making this more of a single dish meal. This soup is a perfect use of leftover perishables and cabinet condiments.
Miso Chicken Soup
Serves 1 (you will have leftovers) or 2
1 quart low-sodium chicken stock
1 cup water
2 scallions, white and light green parts, chopped
2 boneless and skinless cooked chicken breasts, thinly sliced
2 oz dry rice noodles
1 tablespoon fresh ginger, peeled and minced
1 teaspoon red chili garlic sauce (you can substitute regular hot sauce but only use 1/4 teaspoon and add 1 chopped clove of garlic)
1 tablespoon low-sodium soy sauce
Juice of 1/2 lime
2 tablespoons white miso
1. Bring the chicken stock and water to a regular simmer over medium heat. Add the rest of the ingredients, except for the miso. Stir to blend into the broth and allow the soup to simmer for 7 - 10 minutes, or until the chicken is warm and the noodles are soft.
2. Whisk in the miso and simmer for 2 more minutes. Serve warm with extra lime slices, if desired.