This miso chicken noodle soup, with thick, chewy udon noodles and a savory miso broth, is a tasty—and very easy—remake of traditional chicken noodle soup.
Miso Chicken Noodle Soup
Ingredients
- 1 1/2 cups water
- 8.5 ounces frozen udon noodles
- 4 ounces rotisserie chicken shredded
- 1 tablespoon white miso paste
- everything bagel seasoning to taste
Instructions
- In a saucepan over medium high heat, heat water to boiling. Add udon noodles. Cook until noodles are softened, 4 to 5 minutes.
- Add rotisserie chicken. Turn heat to low. Remove 2 to 3 tablespoons water, and stir miso paste into water until smooth. Mix diluted miso paste back into noodles. Cook for 2 to 3 minutes.
- Ladle soup into bowls and garnish with everything bagel seasoning.
