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Miso Chicken Udon Soup

In the cold winter months, the best thing is a bowl of steamy soup. This udon is jam-packed with great flavor, protein and healthy ingredients.

Miso Chicken Udon Soup recipe. Healthy & delicious! MarlaMeridith.com ( @marlameridith ) #soup
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 6 ounces udon noodles
 1 sweet potato
 1 boneless chicken breast
 olive oil
 garlic salt & ground black pepper
 1 quart low sodium vegetable broth
 3 tbsp white miso paste
 1 tbsp low sodium soy sauce
 3 ounces chopped Shitake mushrooms
 2 eggs
 handful chopped green onions
 chopped cilantro
1

Cook udon to package directions. Drain & rinse with some cool water to stop them cooking.

2

Steam the sweet potato: poke several holes in the sweet potato. Place on a plate and microwave on high for 4 minutes. Remove from the microwave, when cool enough to touch peel and cut into bite sized pieces.

3

Cook the chicken: heat a splash of olive oil in a skillet over medium high heat. Season both sides of the chicken with the garlic salt and pepper. Cook for 5 minutes or until golden brown. Flip the chicken and cook another 3-4 minutes or until cooked through. Slice the chicken and set aside.

4

Bring the broth to a boil. Whisk in the miso and soy sauce. Add the mushrooms and sweet potatoes, reduce to a simmer. Cook until they are just warm, about 3 minutes.

5

Boil a few inches of water in a soup pot. Place the eggs in the pot and cook for 7 minutes for a soft boiled center, a but longer if you want a firmer yolk. Submerge the eggs in ice water, let them cool a few minutes then peel.

6

Divide the soup into two bowls. Top with the chicken and green onions

Ingredients

 6 ounces udon noodles
 1 sweet potato
 1 boneless chicken breast
 olive oil
 garlic salt & ground black pepper
 1 quart low sodium vegetable broth
 3 tbsp white miso paste
 1 tbsp low sodium soy sauce
 3 ounces chopped Shitake mushrooms
 2 eggs
 handful chopped green onions
 chopped cilantro

Directions

1

Cook udon to package directions. Drain & rinse with some cool water to stop them cooking.

2

Steam the sweet potato: poke several holes in the sweet potato. Place on a plate and microwave on high for 4 minutes. Remove from the microwave, when cool enough to touch peel and cut into bite sized pieces.

3

Cook the chicken: heat a splash of olive oil in a skillet over medium high heat. Season both sides of the chicken with the garlic salt and pepper. Cook for 5 minutes or until golden brown. Flip the chicken and cook another 3-4 minutes or until cooked through. Slice the chicken and set aside.

4

Bring the broth to a boil. Whisk in the miso and soy sauce. Add the mushrooms and sweet potatoes, reduce to a simmer. Cook until they are just warm, about 3 minutes.

5

Boil a few inches of water in a soup pot. Place the eggs in the pot and cook for 7 minutes for a soft boiled center, a but longer if you want a firmer yolk. Submerge the eggs in ice water, let them cool a few minutes then peel.

6

Divide the soup into two bowls. Top with the chicken and green onions

Miso Chicken Udon Soup

~ Marla Meridith

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