Hearty Miso Soup with Chicken and Rice Noodles

3 cups, 3 cups and 1 cup water

2 boneless/skinless chicken thigh cut into 1/2 inch chunks

1 carrot cut in half then 1/4 inch slices

1 cup winter squash seeded and cut in 1/2 inch chunks (delicata, red kuri or butternut work well – you can leave the skin on the delicata and red kuri)

1 red pepper cut in 1/2 in squares 4 scallion diced

2 small baby bok choy

2 tsp salt

1 small package rice noodles

4 TBSP white miso

1/4 cup tahini

1 tsp nori flakes

Serving sizes: Recipe written for 2 people. Multiply quantities by 2 for 4 people, and 3 for 6 people.

Prep all vegetables

In large pot combine 3 cup water plus all the vegetables, chicken and salt

Bring to a boil then turn to med/low and let simmer for 15 minutes

In a small pot boil 3 cups water Put noodles in water and turn off heat – let sit for 7 minutes then drain

In a bowl combine the miso, tahini and 1 cup water till it’s a creamy smooth paste

Mix the miso/tahini paste into the soup

Add salt to taste

Serve over noodles with nori sprinkled on top

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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