Miso Chicken Noodle Soup, gluten-free
Miso Chicken Noodle Soup is the perfect meal for a cold, wintery night. This soup combines a flavourful chicken broth, with soft, silky noodles, golden fried chicken mince, and fresh, finely sliced vegetables. It's bursting with flavour, and textures, and best of all cooks in less than 20 minutes.
This recipe is the perfect marriage between miso-based soup, noodles, chicken, and vegetables. It's healthy, nutritious, and most importantly it's easy to bring together which can only bring you joy!
Watch How to Make It
Helpful Tips
Noodles
To make this recipe gluten-free, I have used Chang's Pad Thai Rice Noodles, however, any noodles of choice can be used including rice vermicelli, ramen or soba noodles.
White Miso Paste
The gluten-free miso paste I have used is by Miso Tasty
Sauces
All sauces are gluten-free and from Chang's Asian Food
Chicken Stock
Any liquid chicken stock or powdered concentrate stock will work perfectly. Simply check the ingredients to make sure it is gluten-free.
How to Make Miso Chicken Noodle Soup
It only takes 5 easy and simple steps!
Fry the mince until golden and then add the garlic and soy sauce.
In the meantime, chop up all the vegetables including the cabbage and Chinese broccoli.
Prepare the chicken stock by combining the stock, sauces, miso paste, and ginger and bring to a boil.
Place the noodles into the chicken stock and cook until tender.
Divide all the ingredients and elements between 4 large bowls. First, add the vegetables, then the noodles, mince, and finally the chicken broth.
Other Soup Recipes
Miso Chicken Noodle Soup (gluten-free)
Serves 4
Prep 15 minutes
Cook 20 minutes
INGREDIENTS
Soup:
250g (1 packet) Pad Thai Rice Noodles*
1.7 liters (7 cups) of chicken or vegetable stock (gluten-free stock)
1 tablespoon Fish Sauce*
2 tablespoons Tamari Light Soy Sauce*
3 tablespoons white miso paste (gluten-free miso paste)
3cm piece fresh ginger, finely grated
Mince:
500g chicken or pork mince (substitute with crumbled tofu for a vegetarian option)
3 tablespoons Sesame Oil*
3 tablespoons Tamari Light Soy Sauce*
4 garlic cloves, minced
Salt and pepper
Garnish:
1 bunch of Chinese broccoli, thinly sliced
1 x 400g can sweet corn, drained
¼ small purple cabbage, finely shredded
2 tablespoons black sesame seeds
*All products are gluten-free from Chang's Asian Food range
INSTRUCTIONS
1. Heat the Sesame Oil in a wok or pan and add the chicken mince. Cook over high heat until golden and breaking up any lumps. Season with salt and pepper and add the garlic and Tamari Light Soy Sauce. Cook for 2 minutes or until the sauce thickens. Remove from heat and set aside.
2. Add the stock, miso paste, Fish Sauce, Tamari Light Soy Sauce, and ginger into a large saucepan and bring to a boil.
3. Next add the Pad Thai Rice Noodles and cook for 5 minutes. Remove from heat.
4. Bring it together. Divide into 4 bowls, the Chinese broccoli, cabbage, and corn. Next, add the chicken mince and noodles and then ladle the soup stock over the top. Garnish with black sesame seeds and serve.
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Recipe and Photography Margaret Pahos for @CreateCookShare
