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Spring Chicken Miso Soup

Soup is welcome all year round, but it goes without saying a springtime soup veers lighter, even if the weather is still cool. Fresh green vegetables, like young leeks, peas and spinach, should play a major role. This delicate yet flavorful soup re-works the comforting chicken-noodle concept with a Japanese-inspired ingredient list.

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 2 teaspoons grated ginger
  • 1 tablespoon mirin or sherry
  • 1 tablespoon sugar
  • 1 tablespoon tamari or light soy sauce
  • 8 ounces soba (buckwheat noodles)
  • 8 ounces sugar snap peas or snow peas, trimmed
  • 8 cups water
  • 2 medium leeks, white and tender green part, diced, about 2 cups
  • ¼ cup white miso, or more to taste
  • 5 ounces baby spinach, about 4 cups
  • A few basil or shiso leaves, julienned
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      384 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 31 grams protein; 106 milligrams cholesterol; 1041 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
  2. Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
  3. In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
  4. Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
  5. To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.

1 hour 15 minutes

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