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Meat
Easy
40 Minutes
Diets 
The more soy sauce you add, the saltier the soup will become, so adjust the soy sauce to taste, just like you would when salting a soup, especially if you’re using a store-bought chicken stock. You can also garnish it with sliced scallions for extra crunch and a burst of flavor.
8 ounces udon noodles
8 cups Manischewitz Chicken Broth or other chicken stock
1/4 cup miso paste
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
2 teaspoons fresh chopped ginger
2 tablespoons Glicks Soy Sauce or tamari
3/4 pound boneless skinless chicken breasts or thighs, thinly sliced or diced into bite- sized pieces or 1 and 1/2 cups leftover cooked chicken, shredded
4 cups baby spinach
Prepare noodles according to the package directions and rinse well. Set aside.
In a large pot, add chicken stock and miso paste. Whisk together.
Add garlic, ginger, and soy sauce and bring the mixture to a simmer.
If using raw chicken, add it now and simmer it gently for five to seven minutes or until cooked through.
If using leftover chicken, add it with the spinach and simmer until the spinach is wilted.
Add the noodles to the pot and taste-test; adjust the flavor with more soy sauce or tamari as needed.
Recipes by Kimberly Harris from Ladled. Published by Victory Belt Press.
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