Miso Chicken Noodle Soup With Kimchi
This soothing soup recipe is a clever combination of Korean and Japanese flavors.
Ingreadient :
- 8 cups chicken broth or stock
- 3 tablespoons white miso paste
- ¼ cup soy sauce
- 1 bunch scallions, very thinly sliced, some green parts saved for serving
- 1 14-oz package extra-firm tofu, cut into ½-inch cubes
- 8 ounces udon or soba noodles
- 2 cups cooked shredded chicken
- 4 to 6 large egg yolks
- 1 cup kimchi
Direction :
- 8 cups chicken broth or stock
- 3 tablespoons white miso paste
- ¼ cup soy sauce
- 1 bunch scallions, very thinly sliced, some green parts saved for serving
- 1 14-oz package extra-firm tofu, cut into ½-inch cubes
- 8 ounces udon or soba noodles
- 2 cups cooked shredded chicken
- 4 to 6 large egg yolks
- 1 cup kimchi
