Chicken Miso Udon Noodle Soup
with kabocha squash / baby spinach / soft boiled egg

Name: Chicken Miso Udon Noodle Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 cups Squash, kabocha, cubed (sub butternut squash); 1 lb Chicken thighs, boneless and skinless, chopped; 1 Tbsp Oil, cooking; 1/4 cup + 3 3/4 cups Stock, any type; 2 Tbsp Miso paste, any color; 1 Tbsp Vinegar, rice; 4 Eggs; 6 oz Udon noodles, dried (sub spaghetti or linguine); 2 tsp Oil, toasted sesame; 5 oz Baby spinach

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We love the layers of flavor and texture in this rich, hearty soup.
Smarts: Miso is the key flavor in the broth. Since every type of miso paste is different, be sure to taste your soup and add some more if needed.

Ingredients

Metric

Servings:

Chicken Miso Udon Noodle Soup:

Squash, kabocha - 3 cups , cubed (sub butternut squash)
Chicken thighs, boneless and skinless - 1 lb , chopped
Oil, cooking - 1 Tbsp
Stock, any type - 1/4 cup + 3 3/4 cups
Miso paste, any color - 2 Tbsp
Vinegar, rice - 1 Tbsp
Eggs - 4
Udon noodles, dried - 6 oz (sub spaghetti or linguine)
Oil, toasted sesame - 2 tsp
Baby spinach - 5 oz

Prep

Squash - Cube squash. (Can be done up to 5 days ahead)
Chicken - Chop chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 3 days ahead)

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Make

Heat a wok or Dutch oven with cooking oil over medium-high heat. Add chicken and saute until chicken is golden brown and cooked through, 5 to 7 minutes. Set chicken aside.
Add first portion of stock to the pan and simmer for 1 minute, scraping up any brown bits from the bottom of the pan.
Add remaining stock, squash, miso paste, and rice vinegar. Cover and simmer until squash is starting to turn tender, ~8 minutes.
While soup simmers, bring a small saucepan of water to a boil. Gently add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.
Add noodles to soup. Simmer noodles until tender (check the package since recommended cook times may vary). In the last minute stir in chicken, toasted sesame oil, and spinach until spinach is wilted. Taste and add some more miso if needed.
Peel eggs and slice in half.
Divide soup between serving bowls and top with eggs. Enjoy!

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