Chicken Miso Udon Noodle Soup
with kabocha squash / baby spinach / soft boiled egg
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.
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.
Tags
Proteins
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
510
Just a moment...
% Daily Value
Total Fat
17g
26%
Just a moment...
Saturated Fat
4g
20%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
328mg
109%
Just a moment...
Sodium
1843mg
77%
Just a moment...
Total Carbohydrate
42g
14%
Just a moment...
Dietary Fiber
4g
16%
Just a moment...
Sugars
3g
Just a moment...
Protein
45g
Just a moment...
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)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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!
Nutrition Facts
Amount Per Serving
Calories
510
Just a moment...
% Daily Value
Total Fat
17g
26%
Just a moment...
Saturated Fat
4g
20%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
328mg
109%
Just a moment...
Sodium
1843mg
77%
Just a moment...
Total Carbohydrate
42g
14%
Just a moment...
Dietary Fiber
4g
16%
Just a moment...
Sugars
3g
Just a moment...
Protein
45g
Just a moment...
Reviews
Ratings
0 reviews