Jackie’s Favorite Chicken Soup, Miso Soup & Green Chili With Pork Soup

miso-soupMISO SOUP (adapted from www.101cookbooks.com )

3 ounces dried soba noodles

2-4 tablespoons white miso paste

2-3 ounces firm tofu, chopped into 1/3-inch cubes

Handful of spinach, washed and trimmed

2 green onion, tops removed, thinly sliced

Small handful cilantro, optional

Pinch of red pepper flakes

Cook soba noodles in salted water according to package directions. Drain and run cold water over the noodles to stop them from cooking. Set aside.

In a medium saucepan bring 4 cups water to boil. Reduce heat to gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste…this allows the paste to thin out and prevents clumping. Stir the paste back into the pot. Add the tofu, remove from the heat and let sit for a minute. Split the noodles between 2-3 bowls and pour the miso broth and tofu over them. Add some spinach, green onion, cilantro (if desired), and red pepper flakes to each bowl and serve

Green-Chili-feed-your-goddessGREEN CHILI WITH PORK (adapted from Gourmet, February, 2007)

This is one of my all time favorite soups…the original calls for ground pork, which is higher in fat than I care to use. I substitute chunks of beautiful, lean pork tenderloin, seared brown to seal in the juices. Ground turkey would make an excellent substitution as well.

1 medium white onion, peeled and quartered

1-2 (3-4 inch) fresh jalapeno chiles, stemmed and quartered, including seeds

2 garlic cloves, peeled and smashed

1 ¾ cup reduced-sodium chicken broth

¼ cup organic canola oil

1 pound pork tenderloin, cut into ½ -inch cubes

½ teaspoon ground cumin

¼ teaspoon salt

1 (14-15 ounce) can white hominy or pozole, rinsed and drained

1/3 cup finely chopped fresh cilantro, optional

Toasted pumpkin seeds, light sour cream, or crumbled queso fresco to garnish

Puree onion, chiles, and garlic with ½ cup chicken broth in blender. Heat 1 tablespoon oil in a 4-quart heavy pot over medium high heat until hot but not smoking. Brown pork on all sides. Transfer to a bowl and set aside. Add remaining oil to pot and heat over moderately high heat until hot, then carefully add pureed onion/chile/broth mixture using care to avoid splattering. Add cumin and salt. Cook, stirring frequently until mixture is thickened and most of liquid is evaporated, about 10 minutes. Add pork, hominy, cilantro, and remaining broth and simmer gently, uncovered, about 10 minutes more. Serve with garnish of choice.


I make sure always to have Bell and Evans chicken breasts in my freezer…just in case I feel like cooking up a batch of this lovely soup!

2 Bell and Evans bone-in chicken breasts, skin removed

1 white onion, peeled and quartered

3 carrots, peeled and cut into ½ inch pieces, or 1 cup baby carrots

2 celery stalks, preferably with leaves attached

1 ½ tablespoon kosher salt

1 tablespoon dried dill

4 cups chicken broth

1-2 cups water

Place all ingredients in 8-quart soup pot. Bring to boil then reduce heat and simmer until chicken is falling off bones, about 1 hour. Remove chicken and carrots from pot and set aside. Strain broth through fine mesh colander. Discard onion and celery. Shred chicken when cool enough to handle. Add carrots and chicken back into the broth to serve. Add matzoh balls or noodles if desired.

© 2011 Copyright   Allison Stuart Kaplan  www.Askinyourface.com LLC

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