The cooler months have us reaching for warming, comfort food. There's nothing like chicken noodle soup, and every culture has their own version. This recipe combines savory miso flavors with hearty noodles and vegetables.
Cooking food at home tends to be healthier because you control the quality of ingredients used. You can also make alterations based on your nutritional needs and preferences. Some substitutions to use here include swapping shrimp or tofu for the chicken, adding leeks or carrots to increase the vegetable content, or even adding a soft-cooked egg for a gourmet twist.
- 2 tbsp toasted sesame oil, divided
- 1 bunch scallions, sliced, white and green parts separated
- 4 cloves garlic, minced
- 1 tbsp finely grated fresh ginger
- 4 cups water
- 3 tbsp white miso (see Tip)
- 1 1/2 tbsp reduced-sodium soy sauce
- 1 1/4 lbs boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 8 cups chopped bok choy
- 4 oz dried Chinese noodles, broken in half
- 4 oz shiitake mushrooms, stemmed and sliced (2 cups sliced)
Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add scallion whites, garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Serve sprinkled with the scallion greens.
Looking for more recipe inspiration? Browse Zipongo via your Virgin Pulse Nutrition Guide to earn points and get ideas for this week's dinners!