Go Back
Print

Spicy Miso Noodle Soup

Course Main Course
Cuisine Asian
Keyword Asian noodles
Total Time 30 minutes
Servings 2
Author Christine Ma

Ingredients

  • 1 tablespoon oil
  • ½ pound ground chicken
  • 4 garlic cloves minced
  • 1 teaspoon minced ginger
  • 4 scallions chopped whites and green separated
  • 1 Thai chile chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • ½ teaspoon sugar
  • 4 cups chicken broth
  • 3 ounces sliced cremini mushrooms
  • 1 tablespoon Thai chili jam
  • 2 tablespoons white miso
  • 2 tablespoons mirin
  • 4 baby bok choy halved
  • 6 ounces dried flour noodles
  • 2 tablespoons chopped Thai basil
  • 2 fried eggs

Instructions

  • Heat 1 tablespoon oil in a large pot over medium-high heat. Add ground chicken and cook until browned, breaking up meat into small chunks with a wooden spoon. Add garlic, ginger, white ends of scallions, Thai chile, soy sauce, oyster sauce, and sugar. Stir to combine and simmer for 1 minute.
  • Add chicken broth and sliced mushrooms. Cover pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  • Add Thai chili jam, miso, and mirin, stirring to dissolve miso paste. Add halved bok choy and simmer for another 5 minutes or until bok choy is tender.
  • Meanwhile, cook noodles according to directions on package. Drain and portion noodles into 2 bowls. Ladle soup into bowls and top with Thai basil, chopped green scallions, and fried eggs. Serve immediately.

Notes

This recipe can be doubled for 4 servings.