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    Table for One: Miso Chicken Soup 

    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.

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