Description
This immune-supporting miso chicken noodle soup is a nourishing and flavorful dish packed with wholesome ingredients like shiitake mushrooms, ginger, miso paste, and wholewheat noodles. Perfect for boosting your immune system, the soup features tender shredded chicken and vibrant vegetables simmered in a savory broth, served hot with optional spring onions and red chili for an extra kick.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 large red onion, thinly sliced
- 320g celery, sliced into 2cm pieces
- 320g shiitake mushrooms, roughly sliced
- 4 garlic cloves, crushed and left for 10 mins
- 2.5 cm piece of ginger, minced
Protein and Vegetables
- 500g chicken legs, skin and fat removed
- 320g carrots, roughly chopped
- 250g broccoli, roughly chopped
Flavorings and Pasta
- 2–3 tbsp miso paste
- 100g wholewheat noodles
To Serve (Optional)
- 4 spring onions, sliced
- Red chilli, sliced
Instructions
- Prepare the Base: Heat the olive oil in a large, heavy pan over medium heat. Add the thinly sliced red onion and celery pieces. Cook for about 5 minutes, stirring occasionally, until they begin to soften and become aromatic.
- Add Mushrooms: Incorporate the roughly sliced shiitake mushrooms into the pan. Continue cooking for 3 minutes until the mushrooms soften and release their flavors, mixing well with the other vegetables.
- Cook Chicken and Aromatics: Stir in the crushed garlic cloves (left to rest for 10 minutes to boost their health benefits), minced ginger, and the skinless, fat-removed chicken legs. Cook for a few minutes, turning the chicken occasionally until it is browned on all sides, enhancing the depth of flavor.
- Add Carrots, Miso, and Liquid: Add the roughly chopped carrots, miso paste, and season with some salt and pepper. Pour in 1.5 liters of water, then bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 20 to 30 minutes, ensuring the chicken cooks through completely.
- Shred Chicken & Add Final Ingredients: Remove the chicken pieces from the soup, discard the bones, and shred the meat finely. Return the shredded chicken to the pan. Add the chopped broccoli and wholewheat noodles to the soup. Cook for an additional 4 to 5 minutes until the noodles are soft and the broccoli is tender but vibrant green.
- Serve: Ladle the soup into bowls and garnish with sliced spring onions and red chili if desired for added flavor and color. Serve hot to enjoy its full comforting and immune-boosting benefits.
Notes
- Allow crushed garlic to rest before cooking to enhance allicin formation, which boosts immunity.
- Removing chicken skin and fat helps reduce saturated fat content while still keeping the soup flavorful.
- Adjust the amount of miso paste based on your preferred saltiness and flavor intensity.
- Wholewheat noodles provide more fiber compared to regular noodles, improving nutritional value.
- Optional garnishes like spring onions and red chili add freshness and a mild spicy kick.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
Keywords: immune-supporting soup, miso chicken soup, healthy chicken noodle soup, immune boosting recipe, Japanese soup, shiitake mushrooms, ginger soup, wholewheat noodles
