Miso Soup with Chicken, Noodles, Shiitake Mushrooms ala ~DKBB~
(original recipe from carlsbadcravings.com)
2 boneless, skinless chicken breasts cut into 1” pieces
2 Tbsp. olive oil (divided)
1 medium yellow onion, chopped
6 oz. fresh shiitake mushrooms (stems removed and caps sliced into ¼” pieces) OR,
2 4 oz. cans shiitake mushrooms, drained
2 to 3 medium carrots, sliced
1 cup diced peppers (I usually use several of the small red/orange/yellow ones)
1 Tbsp. grated fresh ginger or squeeze bottle ginger
4 cloves garlic, minced
4 cups miso broth
4 cups chicken broth
1 Tbsp. low-sodium soy sauce
1 Tbsp. rice vinegar
1 Tbsp. Japanese rice wine or pale dry sherry
Sriracha sauce to taste (1 Tbsp. or more)
3 oz. thin rice noodle (broken or cut into smallish pieces)
1 to 2 head bok choy, cut into bite size pieces (about 3 cups)
- Heat 1 Tbsp. olive oil in Dutch oven/soup pot over medium-high heat; add chicken and brown (approximately 2 to 3 minutes); remove to a plate.
- Add remaining 1 Tbsp. olive oil to the now-empty pot and heat over medium-high heat; add onions, carrots, peppers and sauté until tender; add mushrooms, ginger, and garlic and continue sautéing for 1 minute.
- Add the cooked chicken back into the pot, followed by the broths, soy sauce, rice vinegar, rice wine (or sherry), and sriracha; bring to a boil, then reduce heat to medium-low and gently simmer for 15 to 20 minutes.
- Add rice noodles to pot and simmer 2 to 5 minutes, then turn off heat and add bok choy and cover pot just noodles are al dente and bok choy is wilted (5 to 10 minutes).