The miso and Thai red curry paste eliminate the need for salt and pepper in this Chicken Noodle Miso Soup. But if you like it super salty and spicy, feel free to add salt and pepper to taste.
Really, the miso and curry paste makes a delicious and complex broth without the need for a spice filled pantry. Though I was tempted to add fresh parsley or cilantro. Maybe next time.
I do recommend sopping up the broth with your favorite bread.
Chicken Noodle Soup
Text and Photo by Jac Kyles Baker
Makes 1 to 2 servings
Ingredients
1/2 cup dry linguine or any flat noodle broken into 2 inch pieces
1 1/2 to 2 cups low sodium chicken broth or water
1/2 cup cooked and diced chicken
1 TB white miso paste
1 TB Thai red curry paste
sesame seed oil (optional)
Preparation
Place linguine (or pasta of choice) and 1 cup broth or water in a microwave safe bowl. Microwave on HIGH for 6 minutes. Check progress half way through cooking time. Avoid overcooking pasta.
Mix red curry paste and miso together in a small bowl. Add enough broth or water to make a thick yet pour-able mixture.
Stir red curry miso mixture, chicken and 1/2 cup chicken broth into cooked noodles.
Microwave on HIGH for 1 to 2 minutes or until hot.
Add a few drops of sesame oil to soup, if desired.