Ginger Miso Poached Chicken with Udon Noodles
Velvety, ginger spiked miso broth with tender poached chicken, tender-crisp snap peas and oodles of udon noodles. This Ginger Miso Poached Chicken with Udon Noodles is proof that healthy meals don’t have to be boring or bland!
Servings: 4 people
Calories: 605kcal
Ingredients
- 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
Dressing:
- 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
Optional for Garnish: Fresh Cilantro, Sliced Red Chili Peppers (or Crushed Red Pepper Flakes), Sesame Seeds
Instructions
- 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!
Notes
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.
Nutrition
Calories: 605kcal | Carbohydrates: 86g | Protein: 48g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 2116mg | Potassium: 738mg | Fiber: 8g | Sugar: 13g | Vitamin A: 510IU | Vitamin C: 26.9mg | Calcium: 42mg | Iron: 2.2mg