Food Recipes Miso Chicken Noodle Soup With Kimchi 4.6 (8) Add your rating & review This soothing soup recipe is clever combination of Korean and Japanese flavors. By Lindsay Maitland Hunt Lindsay Maitland Hunt Lindsay Maitland Hunt is a food writer, editor, and cookbook author. Highlights: * Joined Real Simple as an editorial assistant, rose to associate food editor, and eventually to a three month stint as food and entertaining editor * Freelance recipe developer and food writer * Recipe developer and food writer for BuzzFeed * Released two cookbooks: Healthyish (2018) and Help Yourself (2020) Real Simple's Editorial Guidelines Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 5 Yield: 10 cups Miso paste originates in Japan, and kimchi is a classic Korean staple. When you pair these two ingredients, the result is a richly flavorful soup that comes together in less than 20 minutes. The recipe calls for tofu and shredded chicken, but you can include only tofu and vegetable broth for a vegetarian-friendly alternative. When I was growing up, my mom made a version of this quick soup, which she finished by dropping an egg yolk right into the hot broth. It breaks open and creates a deliciously creamy sauce. The same is done same here, but if you’re squeamish about the yolk, feel free to skip this step. Ingredients 8 cups chicken broth or stock 3 tablespoons white miso paste ¼ cup soy sauce 1 bunch scallions, very thinly sliced, some green parts saved for serving 1 14-oz package extra-firm tofu, cut into ½-inch cubes 8 ounces udon or soba noodles 2 cups cooked shredded chicken 4 to 6 large egg yolks 1 cup kimchi Directions Bring the chicken stock to a boil in a covered large pot over high heat. In a small bowl, whisk the miso and 1 tablespoon of the soy sauce. (You do this so that the miso can easily integrate with the stock, otherwise, you’ll get big clumps.) Add this to the pot with the remaining 3 tablespoons soy sauce, scallions, and tofu. Return to a boil and add the noodles. Cook until they’re just barely tender, 2 to 3 minutes, then stir in the chicken and cook until the noodles are al dente and the chicken is hot, 2 to 3 minutes more. Ladle the soup into bowls while it’s super hot and then drop an egg yolk into each bowl. Stir to mix the yolk into the soup, and then top with the kimchi and more scallion greens. Rate it Print