Chicken Miso Soup With Oyster Mushrooms And Greens

Name: Chicken Miso Soup With Oyster Mushrooms And Greens
Ingredients: 1 teaspoon soy sauce; 2 boneless, skinless chicken breast halves (5 to 6 ounces each), cut into bite-size pieces; 1/2 pound oyster or shiitake mushrooms, finely chopped (remove stems from shiitakes); 3 green onions, white and tender green parts finely chopped and darker green parts thinly sliced for garnish; 1 teaspoon grated peeled fresh ginger; 1/2 cup white (shiro) miso (see note below); 4 cup chicken or vegetable broth; 2 cup finely chopped greens, such as bok choy, napa cabbage, or spinach; 8 ounce cooked fresh asian-style thin wheat noodles (see note below) or cooked thin pasta strands; toasted sesame oil, for garnish

Diane Phillips|May 12, 2015 2:18 pm EST

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“Comfort food for the soul, this soup, fragrant with ginger and miso and loaded with noodles and greens, is a great warm-up on a cold day. If you have leftover rotisserie chicken, the soup is a snap to make; and with the rice cooker, there is only one pot to wash—a bonus in my book!” — Diane Phillips, author of The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and More

Servings

4

Chicken Miso Soup with Oyster Mushrooms and Greens

Ingredients

1 teaspoon soy sauce
2 boneless, skinless chicken breast halves (5 to 6 ounces each), cut into bite-size pieces
1/2 pound oyster or shiitake mushrooms, finely chopped (remove stems from shiitakes)
3 green onions, white and tender green parts finely chopped and darker green parts thinly sliced for garnish
1 teaspoon grated peeled fresh ginger
1/2 cup white (shiro) miso (see note below)
4 cup chicken or vegetable broth
2 cup finely chopped greens, such as bok choy, napa cabbage, or spinach
8 ounce cooked fresh asian-style thin wheat noodles (see note below) or cooked thin pasta strands
toasted sesame oil, for garnish

Directions

Set a medium rice cooker to the regular cycle (or to quick cook if it’s a fuzzy-logic machine). Pour the soy sauce over the chicken in a medium bowl and stir to coat the chicken. Transfer the chicken to the rice cooker and cook it until it is opaque on all sides (it will cook through in the soup). Remove the chicken and set it on a plate. Add the mushrooms and chopped green onions to the rice cooker and cook for 3 to 4 minutes, until the mushrooms soften. Return the chicken to the cooker and add the ginger. Whisk the miso and chicken broth together in a large measuring cup and then pour the mixture into the rice cooker. Add the greens.
Cover the rice cooker and reset it to the regular cycle. Set a timer for 15 minutes. When the timer goes off, lift the cover and add the noodles, stirring to break them up. Cover and cook for another 2 minutes to warm the noodles. Serve the soup garnished with a few drops of sesame oil and the reserved sliced green onion tops.