Photo: Erik Putz
Crank your age-old chicken noodle soup recipe up a notch with the addition of miso paste and edamame. You won't regret it.
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
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.
Protein 20g, Carbohydrates 19g, Fat 10g, Fibre 3g, Sodium 673mg.
Cooking the pasta separately prevents the broth from becoming cloudy and starchy. When refrigerating, store noodles separately and add to soup as needed.
Originally published in the January + February 2018 issue. Photo by Erik Putz.