Chicken Miso Soup

A Twist on the Traditional


by Bitayavon Magazine

This soup is a combination of traditional Jewish chicken soup and Japanese noodle soup. An impressive and exciting way to serve traditional chicken soup and it is delicious and healthy as well. It is also a great way to use leftover broiled chicken and chicken soup. 

Miso is a fermented rice, barley and/or soybean paste popular in Asian cuisine. Miso is a rich savory ingredient that can be used in many dishes, from soups, to fish, to meat, or stir fries. Added to a cup of hot water it can be enjoyed on the spot as a quick soup. In addition to being full of flavor, it is packed with many vitamins and protein. There are various types of miso available in colors ranging from light to very dark. The darker is more intense and salty, lighter miso tends to be a bit sweeter and has a less intense flavor then dark miso. 


9 cups chicken broth or stock
1/4 cup dark miso
2 cups shredded carrots
1 package of udon noodles prepared according to package directions
1 broiled or rotisserie chicken shredded or sliced
Parsley pesto (recipe follows


Bring soup and miso to a boil and lower flame; simmer for 15 minutes.

Place noodles, shredded carrots and shredded/sliced chicken in bowl.

Pour hot soup into bowl.

Garnish with parsley pesto

Parsley Pesto
1 cup parsley
3 garlic cloves
1/4 cup oil

Blend in a blender or food processor. Refrigerate in a container until ready to use.


Yield: 8 servings
prep: 15 minutes

Recipes: Soup, Chicken, Miso, Kosher

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