Busy week days call for easy dinners, and this little dish is just that. The most work is to make the chicken, which isn’t actually a lot of work at all.
I pan fried whole chicken thighs (seasoned with pepper and salt) until all sides are seared and then bake it in the oven, sealed in alumunium foil, at 180°C for 20 minutes. When done, remove from the oven and let rest for 5 minutes in the aluminium foil for 5 minutes before slicing. This is the best way to keep chicken thighs or breasts nice a juicy. The resting juices I added back into the soup, so much flavour!
The miso broth is made with white miso paste and half a chicken stock cube. I always have a bunch of noodles lying around, so use whichever you prefer. I used Udon, which only needs to boil for 3 minutes before adding it to the broth for the last minute.
Chicken Miso Noodle Soup
- 1 - 2 tbsp vegetable oil
- 2 chicken thighs or 1 chicken breast
- 3 cm ginger, peeled and julienned
- 1 shallot, finely chopped
- 3-4 garlic cloves, grated
- 750 ml boiling water
- 2-3 tbsp white miso paste (to taste)
- 1/2 chicken or vegetable stock cube
- 150 g udon noodles (or noodles of preference)
- 2-3 baby bok choy, roughly chopped into big chunks
- 100 g shiitake, torn into big strips
- To serve
- 1 red chili, finely chopped
- Handful bean sprouts
The chicken (± 25 minutes + resting time)
Preheat the oven to 180°C.
For the chicken, leave the thighs (or breast) whole and season generously with pepper and salt.
Heat a drop of oil to a skillet or non stick frying pan and add the chicken.
Sear well on all sides, creating a golden brown crust, but don't let it cook through, ± 5 minutes.
Seal the chicken loosely in some aluminium foil and place in the oven.
Let bake for 10-15 minutes (depending on how thick your chicken is) until cooked through.
Remove from the oven and let rest in the aluminium foil, ± 5 minutes, before slicing.
After slicing add the resting juices through the broth and let simmer along for ± 30 seconds.
The miso soup (± 7 minutes)
Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame or vegetable oil to prevent them from sticking together, set aside.
Boil 1 liter of water in the kettle so that's ready to add to the broth.
Heat a drop of oil in a heavy based saucepan and add the shallot, stir fry on medium to high heat for ± 2 minutes.
Add the garlic and ginger and stir fry on medium to high heat for ± 1 minute.
Add the hot water to the pan, 2 tablespoons of miso paste and half a stock cube.
Stir through well until the miso paste and stock cube have dissolved.
Keep warm on low heat while you prepare the rest of the ingredients.
In the same pan you used for the chicken heat another drop of oil and add the shiitake mushrooms.
Sauté for ± 5 minutes, without stirring too often, until the edges are browning and crisping up.
Move the mushrooms to the side of the pan and add the bok choy in the middle, turn up the heat.
Stir fry everything together on high heat for ± 2-3 minutes until cooked through and slightly charred.
Add the noodles to a bowl and ladle on the hot miso broth. Top off with the vegetables, red chili, bean sprouts and the sliced chicken. Enjoy!