Ginger Chicken Noodle Soup
The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only brighten the flavor--their subtle heat and pepperiness may even help clear congestion.
- Total Time:
- Servings: 6
Photography: Kate Mathis
Source: Martha Stewart Living, April 2016
- 2 tablespoons white or yellow miso
- 1 tablespoon dry white wine
- 1 1/2 teaspoons packed dark-brown sugar
- 1 1/2 teaspoons toasted sesame oil
- 4 1/2 teaspoons grated ginger (from a 3-inch piece)
- 2 bone-in, skin-on chicken-breast halves (each 10 ounces)
- Safflower oil, for baking sheet
- 6 cups Essential Chicken Stock
- 3 1/2 ounces fresh shiitake-mushroom caps, halved
- 1 tablespoon tamari or soy sauce
- Coarse salt
- 8 ounces dried udon noodles
- 1 bunch watercress, tough stems removed (about 3 cups)
- 4 scallions, cut into 2-inch lengths and finely julienned (about 1/2 cup)
- 1/2 cup grated daikon radish
Stir together miso, wine, brown sugar, sesame oil, and 1 1/2 teaspoons ginger. Rub mixture all over chicken and under skin; let stand 1 hour. Preheat oven to 450 degrees with rack in upper third. Place chicken, skin-side up, on a lightly oiled rimmed baking sheet; roast until a thermometer inserted in thickest part of breasts (avoiding bone) registers 135 degrees, 12 to 14 minutes. Increase heat to broil and cook, rotating pan, until skin is crisp and thermometer registers 160 degrees, 3 to 4 minutes more. Let rest 15 minutes; remove meat from bones and slice crosswise.
Bring stock and mushrooms to a boil in a medium pot, then reduce heat and simmer until mushrooms are tender, about 15 minutes. Stir in remaining 1 tablespoon ginger and tamari; season with salt. In another pot, cook udon in salted boiling water according to package instructions; drain and rinse. Divide udon, broth, and mushrooms among bowls. Top with chicken, watercress, and scallions; serve, with daikon.