••••MISO CHICKEN NOODLE SOUP🐔🥕🥘🍚!!••••

(Source: bon appetite recipes & photos & Claire Saffitz  recipe & Laura Murray photo)

••••MISO CHICKEN NOODLE SOUP!!

4 servings

INGREDIENTS

• 1 3x5-inch piece kombu
• ¾ ounce bonito flakes (about 1½ packed cups)
• 2 medium carrots, cut into ¼-inch coins
• 2 ounces tiny star pasta (about ⅓ cup) or other small pasta shape
• Kosher salt
• 1 cup shredded rotisserie chicken or any other cooked leftover chicken
• ¼ cup white miso
• Leaves from 4 celery heart stalks (about ½ cup; for serving)
  🐔🥕🥘🐔🥕🥘🐔🥕🥘🐔🥕🥘
  
  

RECIPE PREPARATION

• Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Bring to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get        the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids, wipe out pot, and return dashi to pot.

  
  
  

  Cook carrots and pasta together in a separate pot of boiling salted water until pasta is al dente and carrots are tender, about 4 minutes. Drain, rinse under cold water, then drain thoroughly again. Add to pot with dashi along with chicken and bring to a simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved.

  DIVIDE THE SOUP 🍲 AMONG BOWLS.  GARNISH WITH CELERY LEAVES.