Love those little bowls of miso soup at Japanese restaurants? Here’s your chance to make it at home. This version adds flavor and nutrition in the form of chicken, sweet potato, mushrooms, bok choy and soba noodles. Soba noodles are made with buckwheat flour and are a good source of B vitamins and phosphorus. The shiitake mushrooms add B vitamins, potassium and magnesium. The first time I ate a bowl of this soup, I could feel it working its magic on my ever stuffed-up sinuses. It’s a healing soup, that’s what it is. Winter blues got you down? Twirl some noodles on a fork. Chills and sniffles? Let the hot broth run down your throat. It’s happy time again.

Recipe: Miso Soup with Chicken & Soba Noodles

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  • 1 1/2 Tbsp olive or canola oil
  • 6 oz shiitake mushrooms, stems removed
  • 2 large cloves of garlic
  • 3 tsp fresh ginger
  • 4 scallions
  • 1/2 sweet potato
  • 7 cups water
  • 2 oz. soba noodles
  • 12 oz boneless skinless chicken breast
  • 3 cups bok choy
  • 1/3 cup white or light miso
  1. Clean and slice the mushrooms, then add to a medium pot. Saute the mushrooms over medium-high heat until they are well caramelized. Much of the flavor of the soup comes from the caramelized mushrooms.
  2. Chop the garlic and grate the ginger. Thinly slice the green onion. Add the garlic, ginger and the white parts of the green onion to the pot. Saute for about 1 minute.
  3. Peel the sweet potato and cut it into small cubes. Add to the pot and stir.
  4. Add about seven cups of water to the pot. Bring to a boil, scraping up browned parts of mushrooms from the bottom of the pot. Let simmer until the sweet potatoes are cooked through, about 15 minutes.
  5. Meanwhile, cook the soba noodles. Add the noodles to a pot of boiling, salted water and cook according to package directions. Drain and rinse thoroughly with cold water.
  6. Slice chicken breast into very thin slices on the diagonal. Add to the simmering sweet potato mushroom mixture.
  7. Slice bok choy into chunks and add to the pot. Add the cooked soba noodles and simmer.
  8. Remove about 1 cup of soup broth to a bowl. Add 1/4 cup of white miso and whisk until well mixed, then add the miso broth back to the soup.
  9. Garnish with the green parts of the scallions.

This recipe makes 4 servings.
Nutrition for one serving is as follows:

ALERT: Miso is high in sodium; check this with your dietician.
305

Calories

8.6 (SAT 1g)

Fat

25g

Protein

32g

Carbs

3.6

Fibre

724mg

Sodium

62

Cholesterol

Saturated Fat

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