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Cooking 101
This feel-better soup is perfect in a pinch when you need something that warms the soul. Gingery Miso adds a warming flavor to basic broth, while chicken and egg noodles give it that nostalgic soup for the soul feeling.
Chef Tip: You can cook the noodles right in the broth! Just add a little extra stock if you want the soup the be brothier.
Cooking oil
2 cloves garlic, sliced
1 bunch scallion, sliced
4 cups chicken stock
Salt
1-2 cups cooked chicken, diced or shredded
1 cup egg noodles
Heat a glug of oil in a soup pot or small Dutch oven over medium heat
Add the garlic and half of the scallions and sauté for a minute. Add the stock and bring to a simmer. Add salt to taste
Add the chicken and the egg noodles. Simmer, until the egg noodles are tender.
Turn the heat off and stir in ½ a pouch of the Gingery Miso sauce
Garnish with the remaining scallions and serve immediately
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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