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Great base for Miso soup
January 31, 2013
My mum, boyfriend and I found the taste of this soup to be very authentic, though I did use a little more miso paste than suggested here. Per the advice of the other reviewer, I cooked the chicken and shredded it before adding to the soup. As spinach is out of season I used kale instead, and very thinly sliced yellow onion as green onion disagrees with my mum's stomach. It was absolutely delicious. The noodles were good but it would be just as good without them. Shiitake mushrooms would be a wonderful addition. I may make it with thinly sliced beef next time.
Pros: Quick, Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again
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Easy and healthy
October 13, 2010
This is a very yummy and healthy recipe -- even my preschooler will eat it. I usually cook chicken breasts whole and then remove, shred, and return to the pot. I find this easier though it adds some cooking time (since whole breasts take longer to cook than chopped ones).
I also prefer Genmai (brown rice) miso to the yellow miso -- I think it gives it a thicker, more savory broth.
For adults, sometimes I'll put out chili-garlic paste - a small dab of that in the bowl gives a nice hint of heat.
Overall, this recipe is in regular rotation for our weeknight dinners, I highly recommend it.