“Comfort food for the soul, this soup, fragrant with ginger and miso and loaded with noodles and greens, is a great warm-up on a cold day. If you have leftover rotisserie chicken, the soup is a snap to make; and with the rice cooker, there is only one pot to wash—a bonus in my book!” — Diane Phillips, author of The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and More
White miso is milder than darker miso, which makes it more kid-friendly. And, it’s so good for you and your kids. It will keep in the fridge for up to 1 year.
The noodles included in yakisoba kits sold in the refrigerator section of well-stocked grocery stores are ideal for this recipe. They are precooked so they can be used straight from the package; discard the seasoning packets that are included with the noodles.
This soup lends itself to many variations. Substitute leftover shrimp, pork, or beef for the chicken and replace the greens with other vegetables, such as finely chopped broccoli, zucchini, snow peas, or any leftover vegetables from a previous dinner. If you would prefer to omit the broth, substitute water and proceed as directed.
- 1 Teaspoon soy sauce
- 2 boneless, skinless chicken breast halves (5 to 6 ounces each), cut into bite-size pieces
- 1/2 Pound oyster or shiitake mushrooms, finely chopped (remove stems from shiitakes)
- 3 green onions, white and tender green parts finely chopped and darker green parts thinly sliced for garnish
- 1 Teaspoon grated peeled fresh ginger
- 1/2 Cup white (shiro) miso (see note below)
- 4 Cups chicken or vegetable broth
- 2 Cups finely chopped greens, such as bok choy, Napa cabbage, or spinach
- 8 Ounces cooked fresh Asian-style thin wheat noodles (see note below) or cooked thin pasta strands
- Toasted sesame oil, for garnish
Set a medium rice cooker to the regular cycle (or to quick cook if it’s a fuzzy-logic machine). Pour the soy sauce over the chicken in a medium bowl and stir to coat the chicken. Transfer the chicken to the rice cooker and cook it until it is opaque on all sides (it will cook through in the soup). Remove the chicken and set it on a plate. Add the mushrooms and chopped green onions to the rice cooker and cook for 3 to 4 minutes, until the mushrooms soften. Return the chicken to the cooker and add the ginger. Whisk the miso and chicken broth together in a large measuring cup and then pour the mixture into the rice cooker. Add the greens.
Cover the rice cooker and reset it to the regular cycle. Set a timer for 15 minutes. When the timer goes off, lift the cover and add the noodles, stirring to break them up. Cover and cook for another 2 minutes to warm the noodles. Serve the soup garnished with a few drops of sesame oil and the reserved sliced green onion tops.