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Noodelist Recipe Tips: Creamy Miso Soup with Truffle

Noodelist Recipe Tips: Creamy Miso Soup with Truffle

This recipe is a follow up for the Feisty Chicken'ish Fall Remix:

The broth that was left from the Feisty Chicken'ish recipe can be used in this  Creamy Miso Soup with Truffle.

Recipe created by: Chef Petter Luoto


Yield: 2 servings 


350 g/ 1.7 cups Lemongrass Chicken’ish broth (1 liter water / 0.49 oz Lemongrass Chicken’ish powder)

175 g/ 123 tablespoons Heavy cream

100 g/ 6.7 tablespoons Onion

100 g/3.55 oz. Cauliflower

60 g/ ½ cup Butter

20 g / 4.8 teaspoons Shiro Miso paste (mild, light Miso paste)

3 g / 0.11 oz. Garlic

1 tbsp lemon juice + a little bit grated zest of lemon

½ teaspoon Black truffle oil or 1 teaspoon black truffle paste

80 g / 2.82 oz. Grilled chicken

1 tablespoon Olive oil



  1. Cut the shallot onion into small pieces.
  2. Cut cauliflower into pieces. Saute cauliflower pieces and onion with the oil in a pan.
  3. Add Lemongrass Chicken’ish broth. Let it boil for a couple of minutes.
  4. Add heavy cream and boil for two minutes.
  5. Add miso paste, truffle oil or truffle paste, garlic, zest of lemon and lemon juice and butter. Don’t boil anymore.
  6. Put all of this in a blender and blend until you get a smooth soup consistency. Season with salt and balck pepper.
  7. Cut up small pieces of grilled chicken breast and place them on the bottom of the plate.
  8. Put a few drops of olive oil on top of the chicken pieces.
  9. Pour hot soup over the chicken pieces.
  10. Serve with some focaccia bread.

Wine recommendation: Gruner Veltliner from Austria

© Petteri Luoto 2020


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