[Recipes] Miso Chicken Noodle Soup With Kimchi

Prep Time: 10 minutes | Total Time: 20 minutes | Yield: 10 cups (5 servings)

Together, miso paste and kimchi produce a pleasant, fast, and flavorful soup. Tofu and shredded chicken are used in this recipe, but you can use veggie broth instead of chicken if you're a vegetarian. Add one egg yolk for an added creamy touch; it melds well with the heated broth.

Ingredients

• 8 cups chicken broth or stock
• 3 tablespoons white miso paste
• ¼ cup soy sauce
• 1 bunch scallions, very thinly sliced (reserve some green parts for serving)
• 1 14-oz package extra-firm tofu, cut into ½-inch cubes
• 8 ounces udon or soba noodles
• 2 cups cooked shredded chicken
• 4 to 6 large egg yolks
• 1 cup kimchi

Directions

Step 1: Get the broth ready

• In a big pot over high heat, bring the chicken stock to a boil.

Step 2: Blend the miso paste.

• Combine the miso paste and 1 tablespoon of soy sauce in a small bowl and whisk until smooth.
• Tofu, sliced scallions, and the remaining 3 tablespoons of soy sauce should all be added to the pot with this miso mixture.

Step 3: Prepare the noodles.

• Add the noodles after bringing the soup back to a boil.
• Cook for 2 to 3 minutes, or until the noodles are just beginning to soften.

Step 4: Include the chicken and any finishing touches

• After adding the shredded chicken, simmer for a further two to three minutes, or until the chicken is thoroughly heated and the noodles are al dente.

Step 5: Present and Add a garnish

• While the soup is still very hot, ladle it into bowls.
• In each bowl, drop an egg yolk, stir to incorporate it into the soup, and then garnish with the saved scallion greens and kimchi.

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