Yield: 8 servings
Serving Size: 1 1/2 cups
Active Time: 40 minutes
Total Time: 1 hour
Total Time (mins): 60
To Make Ahead: Cover and refrigerate, without the noodles and miso, for up to 3 days. To serve, stir in noodles and reheat, then stir in miso.
This healthy, Japanese-inspired chicken noodle soup recipe is made with udon noodles and gets a hit of umami flavor from a swirl of miso at the end. To make the miso easier to stir into the soup, combine a little bit of the hot broth with the thick miso to thin it before adding to the rest of the soup.
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 large cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 8 cups low-sodium chicken broth
- 2 pounds bone-in chicken breasts, skin removed
- 3 cups sliced green cabbage
- 2 cups sliced shiitake or enoki mushrooms
- 2 cups julienned carrots
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground pepper
- 3 cups cooked udon noodles or whole-wheat spaghetti
- 2 tablespoons white miso
- Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add ginger; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
- Meanwhile, add cabbage, mushrooms and carrots to the pot; return to a simmer. Cook until vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in miso.
Recipe Tips & Notes:
- Miso is a fermented soybean paste that adds flavor to dishes like soups and sauces. It is available in different colors; in general, the lighter the color, the milder the flavor. Look for miso alongside refrigerated tofu. It keeps in the refrigerator for at least a year.
Per serving: 242 calories; 8 g fat (2 g sat, 4 g mono); 45 mg cholesterol; 20 g carbohydrate; 0 g added sugars; 4 g total sugars; 25 g protein; 3 g fiber; 674 mg sodium; 565 mg potassium.
Nutrition Bonus: Vitamin A (66% daily value), Vitamin C (21% dv), Potassium (16% dv).
1 Carbohydrate Serving(s)
Exchanges: 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1/2 fat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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