Chicken Miso Noodle Soup

Name: Chicken Miso Noodle Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Plum meat; 250g noodles; 2 bowls chicken soup; 30g ketchup; 2 pcs egg; 10g Sugar; 20g Soy sauce; 2 tbsp Cooking Wine; 1 stage shallot; a little Chives; 3 cloves garlic; a little Black sesame; a little White pepper; 60g Light miso

by Mom Nini

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Miso (みそ), miso, also known as noodle soy sauce, is made from soybeans, fermented with salt and different kinds of koji. In Japan, miso is the most popular seasoning. It can be made into soup, cooked with meat, and made into hot pot soup. Because miso is rich in protein, amino acids and dietary fiber, regular eating is good for your health. Drinking miso soup when the weather turns cold can also warm your body and refresh your stomach. Miso originated in China or western Thailand. It is very similar to bean paste, soybean paste, tempeh, etc., which are produced by the propagation of molds from beans. It is said that it was spread to Japan by the monk Jianzhen in the Tang Dynasty, and there is also a saying that it was spread to Japan through the Korean Peninsula.

Chicken Miso Noodle Soup

1. Add 200 grams of flour to an egg and water (100 grams of water and eggs) and use a bread machine to make dough, and use a noodle machine to press into thin noodles

2. Wash the pork and plum meat, cut into shreds and then cut

3. Put the diced meat into a bowl, add white pepper, cooking wine, and starch to mix well

4. Minced shallots and garlic

5. Stir-fry the chives and half of the minced garlic in a hot pan with cold oil

6. Add the diced meat on a low fire and start to fry until the diced meat changes color and white

7. Add tomato sauce and sugar and stir well (be careful not to fry)

8. Add 30 grams of miso and stir well.

9. Add appropriate amount of water, adjust the soy sauce to color, add the remaining minced garlic and 15 g of miso before collecting the juice, and fry until the miso melts, then turn off the heat.

10. Chopped chives into finely chopped green onions

11. Eggs cooked and peeled

12. Prepare two bowls of chicken soup

13. Boil the chicken broth, turn on the heat, add 15 grams of miso, and turn it into a soup base

14. Cook the noodles in water and remove them

15. Add meat miso sauce, chopped green onion and egg slices to the soup base, and finally sprinkle with black sesame seeds and serve

Tips:
1: Because miso is not durable to boil, miso is usually added at the end of the soup. After a little boil, the heat should be turned off to avoid the loss of the aroma of miso. If miso is used for stewing food, add miso in two batches, first 2/3 The miso is blended into the boiled juice to make the ingredients tasteful, and the rest of the miso is added before the pot is added for flavour.
2: If you are making miso for the first time, if you are not sure about the saltiness, add it and taste it. The red miso has a certain salty taste. After adding the soy sauce, taste it before making sure to add salt or not.
3: Miso can also be replaced with red miso.