Red Meat Allergy Friendly Miso-Sesame Chicken Turmeric Soup
Total time50 min
Prep time15 min
Cook time35 min
4.5(18)
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4 servings
Soup
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 Ā½ tsp ground turmeric
- Ā½ tsp black pepper, freshly ground
- 1 Ā½ lb boneless, skinless chicken thighs
- 6 cups low-sodium chicken broth
- 3 oz rice noodles (thin or medium width)
- 3 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp tamari
- 2 cups baby spinach
For serving
- 3 scallions (green tops only), thinly sliced
- 1 tbsp sesame seeds, dry-roasted (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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