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This twenty minute chicken soup is simple yet hearty.

Chicken Miso Noodle Soup

This feel-better soup is perfect in a pinch when you need something that warms the soul. Gingery Miso adds a warming flavor to basic broth, while chicken and egg noodles give it that nostalgic soup for the soul feeling.

Chef Tip: You can cook the noodles right in the broth! Just add a little extra stock if you want the soup the be brothier.


  • Cooking oil

  • 2 cloves garlic, sliced

  • 1 bunch scallion, sliced

  • 4 cups chicken stock

  • Salt

  • 1-2 cups cooked chicken, diced or shredded

  • 1 cup egg noodles

  • Haven’s Kitchen Gingery Miso

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Heat a glug of oil in a soup pot or small Dutch oven over medium heat


Add the garlic and half of the scallions and sauté for a minute. Add the stock and bring to a simmer. Add salt to taste


Add the chicken and the egg noodles. Simmer, until the egg noodles are tender.


Turn the heat off and stir in ½ a pouch of the Gingery Miso sauce


Garnish with the remaining scallions and serve immediately

Gingery Miso

A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…

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Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping…
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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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