Ingredients
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1 tablespoon avocado oil
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1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
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1 tablespoon finely chopped garlic
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2 teaspoons chopped fresh ginger
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1 tablespoon white miso
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½ teaspoon salt
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8 cups unsalted chicken broth
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3 cups whole-wheat egg noodles (6 ounces)
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1 cup mixed frozen vegetables
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2 tablespoons thinly sliced scallions
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¼ teaspoon crushed red pepper
Directions
- Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add chicken pieces; cook, stirring often, until no longer pink, about 5 minutes. Add 1 tablespoon garlic and 2 teaspoons ginger; cook, stirring constantly, until fragrant, about 1 minute.
- Add 1 tablespoon miso and ½ teaspoon salt; stir to coat. Stir in 8 cups broth; bring to a boil over high heat. Add 3 cups noodles and 1 cup frozen vegetables; return to a simmer over medium-high heat. Reduce heat to medium to maintain simmer; cook, stirring occasionally, until the noodles are tender and the chicken is cooked through, about 8 minutes. Stir in 2 tablespoons scallions and ¼ teaspoon crushed red pepper.
