High in protein and rich in vitamins in minerals, a miso bowl is a quick, yet nutritious dinner for your family. Miso provides protein, two B vitamins, vitamin E, vitamin K, tryptophan, choline, dietary fiber, linoleic acid and lecithin. The fermentation process used in making miso removes the possible dietary distress issues some associate with eating soy products.
HMGG note: all ingredients are organic
6 cups chicken broth + 2 more for dumplings
2 cloves garlic, minced
½ red bell pepper, minced
2 inch piece of fresh ginger, minced or grated
1 egg, beaten
1 T wheat-free Tamari
1 pound organic chicken breast, ground
¼ C organic Miso paste (any color)
1 bunch Swiss Chard, washed, stems removed, and chopped
2-3 green onions, thinly sliced
1 package 100% buckwheat Soba noodles.
1. In a medium sauce pot, bring 2 cups of broth to boil.
2. In a large bowl, combine garlic, bell pepper, ginger, egg, and Tamari. Mix with a fork. Add ground chicken and mix with hands until all ingredients are totally combined. The mixture will be very wet. Make small balls about 2 inches across.
3. Gently place balls into boiling broth. Flip them after 4 minutes if they aren’t covered with the broth. Cook until done, 6-8 minutes.
4. In a large sauce pot, bring 6 cups of chicken broth to a boil; add the miso paste, stirring until it’s dissolved. Add the Swiss Chard.
5. In a separate pot, cook noodles according to package instructions
6. Add dumplings and turn down to simmer. Add Tamari to your taste.
7. Place cooked noodles in a soup bowl. Just before serving, sprinkle green onions on top.
Contributing Author and Chef