Almost a week ago, I got a little cold and wanted to make some soup. It was either Campbell's mushroom soup or something else. But since I had some Campbell's the day before, and since it was canned, I decided to make a soup.
One of the recipes that came up in the Google Search for Chicken Miso soup was this. Pretty much the basis and probably better than mine, I was lacking some ingredients and so this recipe came up.
Simple but good, but not great.
Chicken Miso Soup (serves 2)
3 and 1/2 cups hot water
small piece of ginger, roughly minced
3 cloves of garlic, roughly minced
1/4 onion, minced
3 teaspoons chicken stock powder
more or less 2 tablespoons miso paste
about 2 teaspoons sesame oil
1. Combine hot water and chicken stock powder.
2. Heat sesame oil in a pot. Saute garlic and ginger until aromatic.
3. Add onion.
4. When onions are tender and lightly browned, pour in chicken stock.
5. Simmer for 20-25 minutes.
6. After simmering, turn off the heat and slowly dissolve in miso. Heat in low heat and avoid boiling the soup.
Surprisingly, the soup's pretty good with noodles. I used Rooster Brand instant noodles, I'm pretty sure these noodles are dried and not fried as well.
If you have this brand, I don't recommend following its boiling instructions. Cook the noodles for 5-6 minutes instead, so they are tender and firm; not tough!
To serve with the soup, drain the noodles, place in a bowl, and ladle in soup.
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