Velvety, ginger spiked miso broth with succulent poached chicken, tender-crisp snap peas and oodles of udon noodles. This Ginger Miso Chicken with Udon Noodles is proof that healthy meals don’t have to be boring or bland!
Howdy ho, virtual friends!
Before we get to today’s delectable dish, can we just take a second to acknowledge the fun fact that it’s November 2nd.
⬆️ Sorry for yelling. Bad internet habits die hard.
What the frack? Where HAS the year gone?
I literally just got accustomed to writing ‘2017’ on checks, and before we know it, it’ll be 2018.
Which totally blows my mind.
This makes me feel like I should invest in some really great anti-wrinkle cream. Because, the way time flies by, I will be an old lady riddled with wrinkles in the blink of an eye.
Oh, wait. I already have wrinkles. Someone please send me some rapid wrinkle repair cream. STAT.
Just make sure it’s made for sensitive skin, because my epidermis (much like my entire being) is prone to irritation. 😆
Anyways, enough surface level chit-chat.
Let’s bust out our fuzzy sweaters, rock the cozy vibes and eat our feelings.
But first, how IS the weather near you?? 😂
Ginger Miso Chicken with Udon Noodles
Oodles of cozy udon noodles that are so slurp-tastic they will rock your face right off of your skull.
Super tender, magically moist and juicy poached chicken breasts with slippery, silky, slurpable udon noodles, tender-crisp snap peas, spicy chiles, herbaceous cilantro, fresh scallions and subtly nutty sesame seeds swimming in a light, yet flavor packed, velvety, ginger spiked miso broth.
But that ain’t all!
To enhance the flavor and give a real kapow to the tastebuds, these noodle bowls are finished with a generous drizzle of smooth, slightly sweet, umami packed miso sauce.
Basically, this dish is like a soothing, comforting paradise for your tastebuds.
SRSLY, friends. The cozy + healthy + delicious vibes of these bowls are OUT OF THIS WORLD.
What is Miso? What type of miso to use in soup?
The star of this Ginger Miso Poached Chicken with Udon Noodles Bowl is most definitely the white miso. For those of you unfamiliar with miso, here is a little 411:
Miso is a traditional Japanese ingredient produced from fermenting soybeans with salt (and sometimes with rice or barley). It is an essential ingredient in many Japanese dishes, including popular Miso Soup.
There are a few different types of Miso – white, yellow, red, and black. Generally, the darker the color of the miso, the longer it has been fermented and the stronger it will taste.
This ginger miso chicken recipe utilizes white miso, which is also called shiro miso and is common in the United States. Shiro Miso is made with soybeans that have been fermented with rice. The actual color, much like its name, can range from white to light beige. This miso is the mildest variety as it’s a bit less salty and has a sweet taste.
Miso is a very versatile ingredient and will add umami flavor to a variety of dishes. After using some in this dish, try using it as a poultry rub or in a glaze!
How to make the best Ginger Miso Chicken with Udon Noodles (Notes, Tips & Tricks):
- The amount of time the chicken will take to poach depends on the thickness of your chicken. For quicker cooking, lightly pound your chicken breasts to an even thickness before poaching!
- This recipe utilizes white miso paste, which can also be labeled “sweet miso” or “shiro miso”. You should be able to find miso paste in the Asian, or ethnic isle (or refrigerated section) of most major grocery stores. The one I purchase comes in a sealed clear plastic tub.
- Make sure you use a neutral flavored oil in the miso sauce. Vegetable, grapeseed, corn or canola oil are all fine. If you use a flavored, or scented oil such as olive oil, it will overpower the other ingredients.
- I garnished my bowls with scallion curls, but thinly sliced scallions are fine too! If you want to go the extra step, scallion curls are really easy to make. Simply cut the green part of the scallion into 4-5’’ pieces, then slice, lengthwise, down each piece to create thin, long strands. Place all the green onion strands in a bowl of ice water and let them sit for 30+ minutes. They will naturally curl. Drain and use as desired.
Grab some chopsticks (or a very large shovel, because no judgement here) and get ready to feel ALL the cozy vibes with these Ginger Miso Chicken with Udon Noodles.
Until next week, friends, cheers – to oodles of surp-tastic noodles!
Ginger Miso Chicken with Udon Noodles recipe👇
- 4 Cups Unsalted Chicken Stock
- ¼ Cup + 1 TBS White Miso divided*
- 1 (1-inch) knob Fresh Ginger – peeled and thinly sliced
- 1 whole Scallion – root end trimmed & cut in half (plus more sliced for garnish*)
- 1 pound Boneless Skinless Chicken Breasts can substitute Boneless Skinless Chicken Thighs
- 6 ounces Snap Peas
- 16 ounces Udon Noodles
- Kosher Salt and Freshly Ground Black Pepper
- 2 Tablespoons Vegetable Oil or other neutral flavored oil*
- 1 Tablespoons Water 2 TBS??
- 1 TBS Honey
- 1 TBS Rice Wine Vinegar
- 2 tsp Reduced Sodium Soy Sauce
- 1 tsp Toasted Sesame Oil
- Poach the chicken: Add the stock, ¼ cup of miso, ginger, scallion ad 1 teaspoon of salt to a large saucepan (big enough to hold the chicken in a single layer) and whisk to combine. Bring the contents to a boil over high heat and add the chicken. Reduce the heat to maintain a gentle simmer (medium-low heat), cover, and cook for 15-20 minutes*, or until the chicken is cooked through, turning the chicken over half way through cooking.
- Use a large slotted spoon to remove the chicken from the pan, reserving the miso stock, and allow the chicken to rest before slicing crosswise into ½’’ pieces.
- Cook the peas and noodles: Return the miso stock to medium-high heat and add the snow peas to the pan. Cook for 2-3 minutes or until crisp-tender. Use a slotted spoon to remove the peas to a serving bowl and season them with salt. Add in the noodles and cook for 2-4 minutes, or until noodles are separated. Remove the noodles with a large slotted spoon to the serving bowl with the peas. Strain the miso stock through a fine sieve and discard the solids.
- While the chicken is poaching, make the dressing: In a small bowl, combine the remaining 1 tablespoon of miso with all the ingredients for the dressing and whisk until smooth. Taste and adjust for seasoning with salt and pepper. Gently toss the sliced chicken with half of the dressing.
- To serve: Toss the noodles with the peas and divide among serving bowls. Ladle the strained miso stock on top and top with the chicken. Garnish with cilantro, scallions, sliced chili peppers and sesame seeds. Drizzle with remaining dressing and enjoy!
1. The amount of time the chicken will take to poach depends on the thickness of your chicken. For quicker cooking, lightly pound your chicken breasts to an even thickness before poaching!
2. This recipe utilizes white miso paste, which I have also seen as labeled “sweet miso” or “shiro miso”. You should be able to find miso paste in the Asian, or ethnic isle of most major grocery stores.
3. Make sure you use a neutral flavored oil in the miso sauce. Vegetable, grapeseed, corn or canola oil are all fine. If you use a flavored, or scented oil such as olive oil, it will overpower the other ingredients.
4. I garnished my bowls with scallion curls, but thinly sliced scallions are fine too! If you want to go the extra step, scallion curls are really easy to make. Simply cut the green part of the scallion into 4-5’’ pieces, then slice, lengthwise, down each piece to create thin, long strands. Place all the green onion strands in a bowl of ice water and let them sit for 30+ minutes. They will naturally curl. Drain and use as desired.
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