Miso Soup is one of my favorite soups and according to Dr. Oz, a food that should be eaten regularly to boost the immune system-along with garlic, carrots, papaya, and elderberry juice.
I was able to work a few of these ingredients into my chicken lo mein and combine cabbage and romaine lettuce with the dark roasted miso for a hearty winter soup that was perfect for a cold, cold night. Notice the boiled egg, a Korean ingredient often found in noodle pots.
I added the hard-boiled egg during the final stages and allowed the egg to simmer for a slightly chewy egg that adds loads of great flavor and texture. Red miso is the final ingredient; dissolved in some cooled stock and added just before serving.
I used a red miso paste for a more robust soup. Both dishes used less than one chicken breast and I boiled the chicken in the water to make my soup stock before added the miso, seaweed, bonito flakes, cabbage and lettuce.