By: EatingWell User
This one is going into the regular rotation!
We've got a pretty great assortment of regular healthy meals around here, it's tough for a new recipe to break into the regular rotation. But this umami bomb has earned its place. We only made a few changes: we used more flavorful red miso (because it's what we had on hand), halved the amount of chicken (because we intended to make half a recipe, then later changed our minds), added about 1/4 cup more water, and because we couldn't find Chinese noodles we substituted with brown rice/wheat udon noodles. Using shiitake mushrooms was key, they have the right texture and flavor for the hearty miso broth. It's definitely worth a trip to the store for shiitakes. I'll keep the chicken at half next time, it was plenty chicken-y. Generally it was a bit salty, but not out of balance. We both like heat but we didn't add any and later commented the soup didn't seem to want to be spicy, so before you go shaking in the sriracha try it without it.
Pros: Quick, satisfying, perfect for a weeknight