Good Eating Monday: Easy Miso Coconut Chicken Soup!

I happened to have a can of coconut milk in the pantry, which is what inspired me to try this recipe for

Miso Coconut Chicken Soup!

 Not to mention I like Ramen in about anything.

It's good. Rich and garlicky filled with rotisserie chicken meat, veggies and Ramen noodles.

The recipe calls for green onions, onions, mushrooms and greens, such as spinach or really anything of your choice.

You make the broth, add the veggies, then cook up some Ramen, drain the noodles, put about half in a bowl, then top it with the soup. Yum.

Soups are always flexible. If you don't like onions or mushrooms, just make the basic coconut/miso/garlic/chicken broth and add what veggies you prefer: frozen peas, pea pods, spinach, broccoli, zucchini, yellow squash and so on. 

This is a great recipe for leftover grilled meat, whether chicken, pork or steak--that's what makes it recipe "easy."

The picture, here, is my bowl. I used leftover rotisserie chicken, baby Portabellas, onion and the green slices you see are actually cucumber slices I cooked in sesame seed oil with a little salt. I know we commonly think of cucumbers as only a salad item, but I  discovered cooked cucumbers are actually quite delightfulwhen I tried a Korean dish that called for them

The recipe also calls for "white Miso paste," which I couldn't find as a single item in the Commissary, despite the fact the Commissary has tons of Asian cuisine items, but what I did find was a "Instant White Miso soup," and I used that, dumping  2 packets into the broth called for by this recipe and that worked great!

Easy Miso Coconut Chicken Soup

Ingredients:

2 1/2 cups low or no salt broth

1 can (14oz) coconut milk

2 Tablespoons white miso paste (or just use a instant miso soup packet like I did)
1/2 onion, sliced

1/ 2 inch ginger, thinly sliced

2 cloves garlic, minced

Rotisserie chicken meat or any leftover grilled chicken meat

1 cup mushrooms, sliced

greens of your choice: spinach, Chinese pea pods, frozen peas, sliced zucchini, etc

sliced green onions to finish

Ramen noodle packs, 1 pack per two people you plan to serve.

Directions:

In a sauce pan on stove-top: combine broth, coconut milk, miso, chicken meat, garlic, ginger, veggies (except spinach) mushrooms & onion, then bring to a simmer over medium heat. (do not boil)

Simmer 15 to 20 minutes. Taste soup to see if any extra seasoning, such as salt is needed. If you're using spinach, add it during last 5 minutes so it wilts.

While soup is simmering, cook Ramen noodles plain, according to directions, discarding seasoning pack. Drain.

Once both are done, portion Ramen into bowl, ladle soup over top, distributing evenly between bowls, then top with sliced sliced green onions and serve.

******

I found it a very filling soup and will probably make it again. I still have some of that instant miso soup left.

(It had a little dried onion & mushroom in it, but just added to the overall flavor.)