This Miso Chicken Noodle Soup is a dish that warms me from the inside out, especially on those blustery days when all you crave is comfort in a bowl. It's inspired by the Japanese ramen tradition, but with a slightly more rustic and homey feel. I first encountered a similar soup at a small, family-run restaurant years ago, and I've been tweaking and perfecting my own version ever since. The beauty of this soup lies in the interplay of flavors and textures. The chicken legs provide a rich, savory base, releasing their collagen into the broth to create a silky mouthfeel. The miso paste, a fermented soybean paste, adds a deep umami flavor that's both salty and slightly sweet. I prefer using a red miso for its robust character, but white or yellow miso would also work well, offering a milder, more delicate taste. The shiitake mushrooms contribute an earthy depth, while the celery, carrots, and broccoli provide a welcome crunch and freshness. The ginger and garlic are essential for adding a warming, aromatic dimension to the soup. When using the Thermomix®, the initial chopping of the vegetables is a breeze. Be careful not to over-process them; you want them to retain some texture. The sautéing step allows the flavors to meld together beautifully before the chicken and broth are added. Remember to remove the chicken legs after cooking and let them cool slightly before shredding the meat. This prevents you from burning your fingers. Adding the noodles and broccoli towards the end ensures they don't become mushy. The Thermomix®'s reverse blade function is perfect for this, gently stirring the soup without breaking the noodles. For a vegetarian or vegan version, simply substitute the chicken legs with firm tofu or extra mushrooms. You can also use vegetable broth instead of water. To enhance the flavor, consider adding a sheet of dried kombu seaweed during the cooking process. Remove it before serving. Other vegetables that work well in this soup include bok choy, spinach, and edamame. Feel free to experiment with different spices and herbs, such as a pinch of chili flakes for a touch of heat or a sprig of fresh cilantro for added freshness. Serve the soup hot, garnished with sliced spring onions and a drizzle of sesame oil. A side of crusty bread or rice crackers is perfect for soaking up the flavorful broth. For an extra touch, offer a small bowl of chili oil or sriracha for those who like a bit of spice. Leftover soup can be stored in an airtight container in the refrigerator for up to three days. The noodles may absorb some of the broth, so you might need to add a little water when reheating. This soup is also great for meal prepping. You can prepare the broth and vegetables in advance and store them separately from the noodles and broccoli. Add the noodles and broccoli just before serving to prevent them from becoming overcooked.

Miso-Hühner-Nudelsuppe

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Description

Ingredients (12 ingredients)

Preparation (7 steps)

Zwiebel, Sellerie, Shiitake-Pilze, Knoblauch und Ingwer zerkleinern

Gemüse andünsten

Hühnchen und Karotten hinzufügen

Suppe kochen

Hühnchen zerpflücken

Brokkoli und Nudeln hinzufügen

Servieren

Finished cooking? Great! 🎉

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