Just-Add-Water Miso Chicken Noodle Soup
Just-Add-Water Miso Chicken Noodle Soup might be a good recipe to expand your soup recipe box. For $3.34 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 14g of protein, 4g of fat, and a total of 128 calories. This recipe serves 1. 117 people were impressed by this recipe. It is perfect for Winter. Head to the store and pick up rotisserie chicken, shiitake mushrooms, rice vermicelli, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a dairy free diet. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 46%. Try Just-Add-Water Kimchi Beef Noodle Soup, Just-Add-Water Mexican Chicken and Hominy Soup, and Just-Add-Water Shrimp Paella Soup for similar recipes.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 teaspoon chicken base (see Cook's Note)
1/2 teaspoon chili-garlic sauce, such as sambal oelek
1/8 teaspoon grated fresh ginger
Small handful broken-up dried rice vermicelli
1/3 cup shredded rotisserie chicken
1 scallion, greens only, thinly sliced
2 shiitake mushrooms, stems discarded, caps sliced thinly
6 snow peas or sugar snap peas, strings removed, sliced thinly on the bias
1 tablespoon yellow miso
Equipment:
Cooking instruction summary:
Special equipment: a lidded 16-ounce heat-safe container Add the miso, chicken base, chili-garlic sauce and ginger to the bottom of a lidded 16-ounce heat-safe container. Top with the rice vermicelli, chicken, mushrooms, peas and scallions. Secure the lid, and refrigerate until using, up to overnight. When ready to eat, add 1 1/4 cups boiling water to the container, cover and let sit until the noodles soften, about 7 minutes. Uncover, and stir again to dissolve the miso.
Step by step:
1. Special equipment: a lidded 16-ounce heat-safe container
2. Add the miso, chicken base, chili-garlic sauce and ginger to the bottom of a lidded 16-ounce heat-safe container. Top with the rice vermicelli, chicken, mushrooms, peas and scallions. Secure the lid, and refrigerate until using, up to overnight.
3. When ready to eat, add 1 1/4 cups boiling water to the container, cover and let sit until the noodles soften, about 7 minutes. Uncover, and stir again to dissolve the miso.
Nutrition Information:
covered percent of daily need
