YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Noodle Bowl with Creamy Miso Broth
Enjoy a nourishing bowl of tender chicken, lightly sautéed vegetables, and hearty soba noodles immersed in a creamy miso broth. This dish combines the umami depth of miso with fresh, crisp vegetables and succulent chicken for a balanced meal that is both comforting and bright.
INGREDIENTS
4 oz Chicken Breast
1 oz dry Soba Noodles
1 cup Broccoli
1 medium Carrot
1 cup Baby Bok Choy
1 tbsp White Miso Paste
1 cup Low-Sodium Chicken Broth
1 tsp Sesame Oil
1 clove Garlic
1 tsp Ginger
PREPARATION
Thinly slice the chicken breast into bite-sized strips and season lightly with salt and pepper.
Prepare the soba noodles according to package directions; drain and set aside.
Chop the broccoli into florets, slice the carrot into thin matchsticks, and roughly chop the baby bok choy.
In a small bowl, blend the white miso paste with a few tablespoons of warm chicken broth until smooth.
Heat the sesame oil in a medium pot over medium heat. Add minced garlic and grated ginger and sauté until fragrant, about 1 minute.
Add the chicken strips to the pot and cook until they start to brown, approximately 3-4 minutes.
Pour in the remaining chicken broth and stir in the miso mixture to create a creamy broth. Bring to a gentle simmer.
Add the broccoli, carrot, and bok choy to the pot, and simmer for an additional 3-4 minutes until the vegetables are tender but still crisp.
Stir in the cooked soba noodles and heat through for another minute.
Taste and adjust seasoning if needed. Serve warm and enjoy your comforting noodle bowl.