Ingredients
-
¾ cup
broken
spaghetti
-
2 tbsp
vegetable oil
-
1
onion
, chopped
-
1
celery stalk
, chopped
-
1
carrot
, peeled and sliced
-
2
sprigs of
thyme
-
900-mL carton
no-salt-added
chicken broth
-
3 cups
water
, divided
-
5 tbsp
miso paste
-
2 cups
shredded cooked
chicken
-
1 cup
frozen shelled
edamame
-
1
green onion
, chopped
Instructions
- Bring a medium pot of salted water to a boil. Cook pasta until tender, 8 to 9 min. Drain and set aside.
- Heat oil in a large pot over medium. Add onion, celery, carrot and thyme. Cook until softened, about 5 min.
- Add broth and 2½ cups of the water. Bring to a boil. Reduce to medium-low and simmer until vegetables are tender, 10 min. In a small bowl, whisk miso with remaining ½ cup of water until smooth. (Avoid boiling miso, which kills its gut-healthy probiotics.)
- Stir chicken, edamame and miso into soup. Gently heat through. Divide pasta among bowls. Ladle in soup, discarding thyme. Top with green onion.
Tip
Cooking the pasta separately prevents the broth from becoming cloudy and starchy. When refrigerating, store noodles separately and add to soup as needed.
Nutrition (per serving)
- Calories
- 244,
- Protein
- 20 g,
- Carbohydrates
- 19 g,
- Fat
- 10 g,
- Fibre
- 3 g,
- Sodium
- 673 mg.
Originally published in the January + February 2018 issue. Photo by Erik Putz.
