Thursday, March 16, 2017

chikn' noodle soup // miso + nooch

chikn' noodle soup // miso + nooch

Ahhhh March, the transitional month between Winter and Spring.  A month that doesn't quite know what it wants. One day it is 60 degrees, gorgeous, birds are singing and trees are beginning to wake up. Just kidding, Winter is back with over a foot of snow, crazy winds and frigid temps. Seriously this is the worst month in New England, when all you crave is spring weather but you get crazy snow storms instead. So, on those March snow days you simply hunker down with your generator on stand by, a fully charged kindle, pull out the old blue rays you haven't watched in forever and make a huge batch of chickn' noodle soup.

Chikn' noodle soup seriously makes everything better.


chikn' noodle soup // miso + nooch

This recipe is super easy and I always have t he ingredients on hand. Any noodle will work and in place of vegan chicken you can sub in chickpeas. 

The Broth is enhanced with a healthy dose of nutritional yeast turning the soup a gorgeous shade of gold and miso adds depth along with that all important umami.

Edamame noodles hold their shape extremely well and I absolutely love chewiness of the noodles.

chikn' noodle soup // miso + nooch
chikn' noodle soup // miso + nooch
chikn' noodle soup // miso + nooch


Chikn' Noodle Soup // Miso + Nooch
serves 4

you will need:
drizzle of olive oil
2 carrots diced
2 celery stalks diced
1 medium onion diced
1 cup vegan chikn' cubed or 1 cup chickpeas
6 cups vegetable broth
salt to taste
1 tbsp white miso paste
2 tbsp powder nooch (nutritional yeast)
2 hand fulls edamame noodles broken in half or your favorite pasta (adjust amount according to pasta size)

assembly:

In a soup pot over medium high heat add olive oil. Add carrots, celery and onions - salt to taste and cook until onions begin to soften. Add in vegan chicken and cook an additional 5 minutes, stirring to ensure nothing sticks to the bottom of the pan.

Add broth,  miso and nutritional yeast. Bring to a boil, then turn down to a simmer and cover. Simmer soup for about 30 minutes. Add pasta and cook according to package- I like to cook a few minutes under.

Turn off burner and allow to cool prior to serving.

Leftovers store well in an airtight container in the fridge for about 3 days or freeze.

Enjoy!
Yum

33 comments:

  1. Hi
    I wonder if it would be OK to use regular Miso paste. Can you tell me?
    Thanks!

    ReplyDelete
  2. Hello, Excellent writing!
    Thanks for delicious recipe. This dish looks yummy and healthy.

    ReplyDelete
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  5. The Broth is enhanced with a healthy dose of nutritional yeast turning the soup a gorgeous shade of gold and miso adds depth along with that all important umami....

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  8. Great! I use it with this scheme.

    2 tablespoons olive oil
    1 medium onion, chopped
    3 large carrots, peeled and chopped
    3 medium ribs celery, chopped
    4 cloves garlic, minced
    1 (1-inch) piece fresh ginger, grated
    6 ½ cups water
    2 large boneless skinless chicken breasts (about 1 pound)
    6 ounces uncooked whole wheat fusilli pasta
    6 tablespoons white miso paste juice of one medium lemon chopped fresh parsley, for serving




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