This is an easy, light supper to make the night after a roasted chicken dinner. You can make a really tasty chicken stock by simmering the chicken carcass in about 8-10 cups water for 2-3 hours. Add a splash of vinegar to help draw the calcium out of the bones to give you a mineral rich stock, and any other herbs or spices to intensify the flavour. Usually I just add the cooked spices that were rubbed on the chicken before it was roasted. When the stock is done simmering, let cool completely and remove the chicken pieces from the bone – keep the chicken pieces in the stock and discard the bone.
And as always, feel free to add whatever veggies you like to this soup. We like to throw the shorter-cooking veggies like cabbage or other leafy greens at the end of cooking to retain their crisp texture and freshness.
- 7-8 cups chicken stock
- 1 large onion, sliced into half moons
- 2 large carrots, thinly sliced into rounds
- 3 cloves garlic, minced
- 1 cup savoy cabbage (or purple), thinly sliced
- 1 cup fresh or frozen broccoli florets
- 1 red thai chili pepper, chopped, or 1 tsp red chili pepper flakes (optional)
- 4-5 baby bella or white mushrooms, sliced (optional)
- 5-6 Tbsp Genmai miso
- 4-5 Tbsp tamari
- 1 Tbsp rice wine vinegar
- 2 "patties" of brown rice vermicelli noodles
- Bring stock to a near-boil & add onion, garlic, carrots. Also add chili pepper & mushrooms, if using. Turn heat down ti simmer, cover & let cook 8-10mins.
- Add noodles, broccoli & cabbage and cook for 3-4 more minutes. While the noodles & veggies are cooking, add miso paste, tamari, vinegar & pepper.
- Taste and adjust seasoning to your liking. (We tend to be lighter on the vinegar and heavier on the miso & tamari for a flavourful soup).
- Serve with a soup spoon & chopsticks.