Remember last Monday, when we could not seem to escape cold, nor the phrase “polar vortex”, no matter how hard we tried? Remember how horrible the wind was? Remember how you couldn’t find a front-row parking spot, and you nearly lost all of your fingers to frost bite on your walk to the front door of the grocery store? Okay, that one might have just been me.
I know; I need to get it together. How hard is it to remember to bring a pair of gloves?
Man, it was cold that day, and soup was definitely calling my name. However, I was trying to stick to my New Year’s resolution of eating healthier (which really meant cutting back on some of the heavier stuff to enjoy it in moderation), so my usual cream-based soups weren’t an option. Instead, I decided to adapt a recipe from the Simply Sushi cookbook I found at work– a recipe for a light, miso broth, vegetable, and chicken breast soup that seemed tasty and healthy.
I wasn’t surprised that I loved the soup, but the quickness with which James finished his first bowl, and then his second, really floored me. He can be pretty particular with his food sometimes, and anything Asian-influenced is questionable as to whether or not he’ll even agree to try it. I could have sworn that seaweed in a soup would have been a no-go for him, but what do I know? Like I said, he had 2 big bowl-fulls.
My point is, if my Italian-food obsessed, red meat-loving boyfriend liked this healthy Japanese soup, you’d be surprised at how much you’ll enjoy it.
- 5 boneless, skinless chicken breast halves, sliced (~3 lbs)
- 12 oz soba noodles
- 8 cups hot water
- 4 1/2 tablespoons miso paste
- 2 1/2 tablespoons soy sauce
- 2 inch piece fresh ginger, peeled and cut into matchsticks
- 2 small carrots, peeled and cut into matchsticks
- 6 scallions, diagonally sliced
- 1 red bell pepper, deseeded and chopped
- 5 bok-choy halved longways
- 2 teaspoons toasted sesame oil
- Toasted nori, for topping
- Chopped fresh cilantro, for topping
- Olive oil or canola oil spray
- Line the broiler pan with foil and preheat the broiler on high.
- Place the sliced chicken breasts on the foil-lined pan and spray with olive or canola oil. Place in the oven and broil for about 6 minutes on each side, or until cooked through.
- Heat a large pot of water until boiling and then add the soba noodles. Cook according to the package instructions, drain the noodles from the water, and set aside.
- In a medium-sized saucepan, add the hot water and heat over medium. Stir in the miso paste until it has completely dissoved into a broth, and then add in the soy sauce, ginger, carrot, scallions, red bell pepper, and bok-choy. Bring to a boil.
- Reduce the heat down to a simmer again and cook until the bok-choi is tender. Lastly, stir in the sesame oil.
- Divide the noodles into bowls, and pour over the vegetables and stock. Add the broiled chicken breast and top with cilantro, extra scallions, and toasted nori. Serve warm.
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