Chicken Miso Noodle Soup

This is one of the best things I've made yet! I finally know the secret to making good egg drop soup: beat the eggs and then swirl them in the soup when the soup is boiling. Previously, I was impatient and just but the eggs in when the soup was just warm. I had always wondered why the soup didn't turn out quite right. Now I know. Hope you enjoy this one. I'm pretty proud of how it turned out.

One of the most delicious noodle discoveries of my life.

Need to soak up the excess liquid from the tofu

Mmmmm, shitake mushrooms

I feel pretty bad ass for making this.

Chicken Miso Noodle Soup
Ingredients

• 5.8 oz/164g soft tofu cut into cubes
• 8.2 g white meat chicken, cubed
• 4 oz green tea noodles
• 3 rehydrated shitake mushrooms, diced
• 2 cups chicken broth
• 2 cups water
• 1 tbsp Miso paste
• 2 eggs
• wakame, as desired

Procedure

1. Cook noodles according to package instructions, then rinse cooked noodles with cold water and set aside.
2. Bring water and chicken broth to boil in a large pot.
3. Add the cubed chicken, miso paste, and shitake mushroom.
4. Cook covered for 5-8 minute or until chicken is no longer pink.
5. Swirl in two beaten eggs while the soup is boiling.
6. Add tofu and wakame. Cook until wakame is fully hydrated.
7. Serve the soup over the noodles.

1 recipe makes about 4-6 servings