by Nandita 1/24/2022

Chicken Miso Udon Noodle Soup

I honestly have love hate relationship with Miso pastes. I never really liked them because of the strong flavour, but I always feel better when I drink a cup of Miso soup when I feel a bit under the weather. So, when I came across this Chicken Miso Ramen Soup Base from Saitaku, I wanted to give Miso another chance. Come join me ;-)
This chicken miso paste was truly a hit!

This chicken miso paste was truly a hit!

I'm not gonna lie, I was quite hesitant when I opened this jar, but the smell wasn't as pungent and the flavour was so mellow on it's own. And paired with the noodles, meatballs and steamed pak choi, I really enjoyed this soup! I hope you give this chicken miso paste a try, because I seriously can't wait to use it for more recipes! 

>> Not a soup person? Well, these easy peasy Brown Butter Udon Noodles are done in second and would make a delicious dinner with these meatballs and steamed baby pak choi.

Chicken Miso Udon Noodle Soup

  • Prep: 15 min
  • Total: 35-45 min
  • Meat
  • Vegetables

Ingredients

NOTE: this recipe serves 2 persons

- 600 ml water
- 6 tbsp chicken miso paste from Saitaku (or use miso paste and a chicken bouillon cube/broth to your taste*

N.B: I like my soups a bit more intense so, I added 1 chicken stock cube to my miso chicken paste from water.

- 150 chicken mince or 2 chicken sausages from Albert Heijn (season the mince chicken with 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp soy sauce and salt & black pepper to taste).

N.B. If you’re using the chicken sausages from Albert Heijn, you can squeeze out the meat out of the casing (it will automatically take the shape of a ball). Then add the seasoning in the pan when you cook the balls.

- 2 baby pak choi (steamed)
- 2 soft boiled eggs
- 2 packages of Udon noodles / 400 gr (pre-cooked in clean water)

For garnish:
- 1 spring onion (finely sliced)
- black sesame seeds
- Schichimi Togarishi (optional)
- extra soy sauce (optional)
- extra Shriracha (optional)

Instructions

  1. Place a pot on the stove and add the water and chicken miso paste. Mix well and let the broth simmer for 4-5 minutes.

  2. Prepare your mise en place and cook your soft-boiled eggs, steam your baby pak choi and finely cut your spring onion. Set these ingredients aside.

  3. Prepare the chicken meatballs (read above if using chicken mince or chicken sausage meat) and cook them in a little bit oil. Set these meatballs aside.

  4. Then cook your Udon noodles in clean water and place them in a deep bowl. Add your steamed baby pak choi, eggs, meatballs and garnish with spring onions, black sesame seeds, Schichimi Togarishi, Sriracha and soy sauce (all optional). Enjoy!

    TIP:
    - Veganize this meal and use miso paste + veggie broth, vegan meatballs/mince or add mushrooms (you can season these the same way as the meat).

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made