JUMP TO RECIPE

Sesame Miso Chicken Noodle Soup Recipe

Name: Sesame Miso Chicken Noodle Soup Recipe
Total time: 1 hour 25 minutes
Yield: 8
Ingredients: 3 ea Chicken Breasts, boneless, skinless; 1 cup Litehouse® Sesame Miso Dressing & Dip; 1 tbsp Toasted Sesame Oil; 2 cup Bok Choy, chopped; 1 cup Shiitake Mushrooms, sliced; 1 tbsp Litehouse® Freeze Dried Ginger; 1 tbsp Litehouse® Freeze Dried Garlic; 1 ea Lime, juiced; 1 tbsp Soy Sauce; 1 ea Chili Flakes, Pinch; 8 cup Chicken Broth; 1 cup Rice Noodles, uncooked; 1 ea Salt and Pepper, to taste

November 30, 2020 Stacie Vaughan

1 hour 25 minutes

Serves: 8

Sesame Miso Chicken Noodle Soup with Litehouse Sesame Miso

I know when the cold weather hits that there is one thing I always crave: soup! There’s just something about a big bowl of piping hot comfort food that hits all the spots. I’ve revamped the classic cold weather soup, Chicken Noodle Soup, into something new and so delicious. Sesame Miso Chicken Noodle Soup is where it’s at this soup season!

Litehouse® has some new salad dressings that I’ve been anxious to try. Litehouse® Sesame Miso Dressing & Dip caught my eye because I love Asian flavours and wanted to incorporate it into a comfort food meal that I knew my family would enjoy.

I smothered chicken breasts in Litehouse® Sesame Miso Dressing & Dip and baked it in the oven. I tried a small piece of the chicken when it came out of the oven just to make sure the flavour permeated the chicken and oh my gosh was it good! Seriously. You could just eat the chicken like that if you wanted to.

The ingredients in the soup are easy to find. I live in a small town so we don’t have access to the fancier ingredients like the big city folks would. It’s just simple veggies like Bok Choy, carrots and shiitake mushrooms. You could use regular button mushrooms if you prefer.

Preparing ingredients for Sesame Miso Chicken Noodle Soup

Fresh served bowls of Sesame Miso Chicken Noodle Soup

I love to use Litehouse® herbs and spices when I can in my recipes. I used Litehouse® Freeze Dried Ginger and Litehouse® Freeze Dried Garlic to flavour the soup. It saves me time in the kitchen to not have to peel ginger and garlic or mince anything. It also saves my hands from getting the smell of garlic all over them, too.

I used rice noodles to keep with the Asian theme. If you can’t find rice noodles, you can substitute regular pasta noodles. The soup flavour won’t change.

The beauty of this recipe is that you can serve it for lunch or even as a part of a dinner meal with some side dishes. We have soup for dinner lots in our home. We could all use a little comfort food this time of year.

My spouse especially adored this recipe. We had some leftovers and he ate it all. He loved that it wasn’t spicy, but still had yummy flavor with every bite. The chicken was so tender and the sesame miso really came through in the soup.

I hope your family loves this soup as much as mine has. Here’s to comfort food!

Print Recipe with image Print Recipe, no image

Sesame Miso Chicken Noodle Soup Recipe

November 30, 2020 Stacie Vaughan

1 hour 25 minutes

Serves: 8

Add some Asian flair to your next pot of a family classic soup recipe. This easy comfort food is an East meets West fusion of classic chicken noodle soup ingredients with a flavourful twist of sesame miso and Asian veggies. Serve it for lunch or as part of a delicious family dinner with a side salad and crusty roll.

Ingredients

3 eaChicken Breasts, boneless, skinless
1 cupLitehouse® Sesame Miso Dressing & Dip
1 tbspToasted Sesame Oil
2 cupBok Choy, chopped
1 cupShiitake Mushrooms, sliced
1 tbspLitehouse® Freeze Dried Ginger
1 tbspLitehouse® Freeze Dried Garlic
1 eaLime, juiced
1 tbspSoy Sauce
1 eaChili Flakes, Pinch
8 cupChicken Broth
1 cupRice Noodles, uncooked
1 eaSalt and Pepper, to taste

Garnish ideas:

1 eaLitehouse® Freeze Dried Spring Onion
1 easesame seeds, sliced radishes

Directions

Preheat oven to 450° F. Place chicken in a shallow casserole dish. Cover with Litehouse® Sesame Miso Dressing & Dip. Bake for 25 to 30 minutes or until a meat thermometer reads 165° F. The time your chicken needs to bake will depend on the size of your chicken breasts. Remove from oven and set aside to cool. Once cooled, chop into ½ inch chunks.Add toasted sesame oil to a large pot over medium heat. Add Bok Choy, carrots, mushrooms, Litehouse® Freeze Dried Ginger, Litehouse® Freeze Dried Garlic, lime juice, soy sauce and chili flakes. Season with salt and pepper.Cook for 5 to 7 minutes, until Bok Choy is wilted.Stir in chicken broth, chicken and rice noodles. Bring to a boil. Reduce heat to medium low. Cover and simmer for 30 minutes.Ladle soup into bowls and top with desired garnishes.