Spring Chicken Miso Soup

Pork is good too either ground or for stew. Also, if you want to have leftovers don't add the vegetables to the soup but pour the soup over the noodles and vegetables; otherwise they'll get soggy.

A delicious, light soup. Shiitake mushrooms would make a nice addition.

This is incredible! I've made it several times and it's best when I increase the veggies. It's by far better with soba noodles than with rice noodles.

This was lovely and a keeper. Used two packages of thighs, so probably closer to two pounds and was not too much. Otherwise followed recipe exactly although maybe more like a tablespoon of ginger and for our tastes would use more next time, but that is just how we like it. Storing peas and leeks, broth and noodles separate for two more meals. There are only two of us.

After reading the other reviews, I decided to make the soup with chicken stock instead of water and bone in chicken instead of boneless. It came out delicious!! Added some mushrooms too as suggested by others.

I used this as a starting point for a delicious soup on Friday night. I made changes so this came together faster and only used 1 pot and it worked out very well! I used chicken breasts, which I saute'd with the leeks, garlic and ginger before adding chicken broth thinned out with some water (1 box of chicken broth plus around 4 cups of water). I simply cooked the noodles in the soup and they turned out just fine. I added some tofu to make it go further, as well as some mushrooms. Great!

Great recipe! Largely because you can take it down so many different routes. I quite enjoyed adding finely sliced scallions, udon noodles instead of buckwheat, sesame seeds, hot sauce of your choice and some lime drizzled over the top as well as some cilantro. You'll enjoy this one!

Really excellent, easy, quick, and very adaptable to whatever ingredients you have on hand. I used yellow miso instead of white, and Vidalia onions instead of leeks. I left out the basil or shiso (I hate shiso!), and used only about 2 cups of baby spinach. I used about 2 tablespoons of grated ginger, because I can't have too much ginger.

Good and mild in flavor. Can always add more ginger and garlic to taste.
Was really good with a splash of lime juice before serving.

I have to say that this is one of the most delicious soups ever. Clean tasting, yet satisfying and nourishing. I used half water and half chicken stock because I needed to use up some leftover stick. I think it would have been a little bland with just water (as others have noted). Also, Used bone-in skin off thighs. Doubled the miso paste. Left out the soba. Next time might add some shrooms too. But it’s really Fabulous as is. Will make again and again.

I liked this a lot. In fact, I was tempted to have another bowl just before bed. I cheated a bit and saved time by using leftover rotisserie chicken, blanching the snap peas in the same water as the noodles and adding two cups of chicken stock. That made it a quick weeknight dinner. If you have leftovers, it's a good idea to keep the noodles separate from the soup until serving time.

Made this without the chicken, but using chicken stock. Added extra veggies: green beans, carrot, potato slices, peas, birdseye chilli and kale. Used 3 big garlic cloves and about a tbsp of ginger, rice wine vinegar and a little sugar instead of mirin/sherry as I didn't have any, and about 1tbsp of miso.

Grate both the garlic and ginger. Cook the noodles while the broth simmers. Cook the leeks and snap peas directly in the broth, right before you add the spinach (and though the soup is wonderful with the leeks, you could skip them and add sliced scallions to the final bowls.

It was a nice chicken soup, but surprisingly bland. I made it exactly as directed. After I tasted it, I added another 1/4 cup of miso and it still was really just like a mild chicken stock with nice veggies and chicken. If I made it again I would double the ginger/garlic/mirin and miso. Even then I think it will still be a fairly "gentle" soup. Good for soothing the throat when getting over a cold.

I was eager to try this hearty but fresh spring soup for days and it did not disappoint! The only change I made, was that I used chicken thighs with the bones and skin to ensure maximum flavor and produce a silkier texture in the broth. When it was time to remove the thigh meat and chop it up, I simply removed the skin and the meat shredded easily off the bone. This is definitely making it into my rotation!