This isn’t a well-planned recipe. I actually made this Miso Ginger Chicken Soup for the first time tonight and it was amazing!
It tasted so good I had to write it down here so I could remember it for later.
When I was a kid, I ate ramen a lot and I loved adding all kinds of things to it. But, the ramen I ate was incredibly cheap. Not great quality.
Tonight I was craving something warm and comforting, so I decided to put this quickie little recipe together!
It has 5 ingredients.
It takes 10 minutes to make.
And it’s completely delicious, clean, and gut-friendly (thanks to the ginger and miso).
It’s soothing and perfect if you have a sore throat or your digestive system needs a little love.
Miso Ginger Chicken Soup
- 2 cups chicken stock or bone broth
- 2 ounces rice noodles
- 1" piece ginger, minced or grated with a microplane
- 1/2 cup cooked shredded or cubed chicken
- 1 tsp miso paste
- Pour chicken stock or bone broth into a small saucepan over medium-high heat.
- Once the broth comes to a boil, add noodles and ginger.
- Cook according to the instructions.
- When the noodles have 1-2 minutes to go, add chicken and stir.
- Once noodles are fully cooked, turn the burner off.
- Add miso to soup bowl and pour a few spoonfuls of broth and mix miso in until it is fully incorporated into the liquid.
- Pour the rest of the soup over the miso and mix gently. Enjoy!
I love the Lotus Foods black rice noodles, but any other kind will work fine.
My favorite miso paste is the Chickpea Miso from Miso Master. It is available at most natural food stores in the refrigerated section. Soy miso will work great too!
This Miso Ginger Chicken Soup is incredibly versatile. You can top it with Thai basil, peanuts, gomasio, sesame seeds, green onions, chili oil, sriracha, red pepper flakes, a poached egg, a squeeze of lime, or a drizzle of toasted sesame oil. The possibilities are endless!