Japanese Chicken Noodle Soup

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.

Prep/Cook Time: 1 Hour, Servings: 8

Ingredients

• 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
• 1¼ teaspoons salt
• ½ teaspoon ground pepper
• 3 cups cooked udon noodles or whole-wheat spaghetti
• 2 tablespoons white miso

Directions

1. 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.
2. 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.

Nutritional Information

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

© Dotdash Meredith. All rights reserved. Used with permission.