Miso Chicken Noodle Soup

basics miso soup kombu carrot pasta chicken celery healthyish

Claire Saffitz

4 servings

Source

Ingredients

1 3x5-inch piece kombu

¾ ounce bonito flakes (about 1½ packed cups)

2 medium carrots, cut into ¼-inch coins

2 ounces tiny star pasta (about ⅓ cup) or other small pasta shape

Kosher salt

1 cup shredded rotisserie chicken or any other cooked leftover chicken

¼ cup white miso

Leaves from 4 celery heart stalks (about ½ cup; for serving)

Method

Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Bring to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids, wipe out pot, and return dashi to pot.

Cook carrots and pasta together in a separate pot of boiling salted water until pasta is al dente and carrots are tender, about 4 minutes. Drain, rinse under cold water, then drain thoroughly again. Add to pot with dashi along with chicken and bring to a simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved.

Divide soup among bowls. Top with celery leaves.