Like a good amount of my more off-the-wall recipes, this is one of those times where I figured somebody had done it before, but I wanted to try out the idea I had in my head before looking at how anyone else had done it. It's a good way to test out the quality of my ideas so I know what to what instincts to follow and what to modify next time I think of something. This is one of those times I'm kind of glad I went with my idea because a lot of other recipes do a regular miso soup with chicken in place of the tofu; I went with an enhanced version of regular chicken soup using my favorite flavor combination of lemon, garlic, and salt while also finding another use for miso paste. The fact that other people liked it was just a bonus because even if they hated it, it's still definitely something I'm going to be making a lot in the future. No pic just now because I did this batch with wayyyyy too much pasta, so the written recipe reflects how much I should have used. I'll take a pic next time when it really comes out perfect.
The roasted garlic is too short to make a full recipe out of, plus you can find recipes all over the place for it and they're mostly all the same. The weird thing about most of the recipes I've seen is that they tell you how to make a huge batch of it but not how to preserve it for as long as it would take for a normal person to use that much. The one I did find that had good preservation advice either assumed that you bought pre-peeled garlic or, in a sin worse than trying to pass off fully caramelizing onions as a task that takes ten minutes, completely glossed over peeling the individual cloves out of the papery covering. I vote "fuck no" on both of those options.
4 heads of garlic
1-2 teaspoons of salt
approximately 2-3 tablespoons of garlic
juice of half a lemon
1 chicken breast
32 ounces of chicken broth
1 stalk of celery
1 green onion
a bunch of spaghetti noodles about the size of a nickel
1 tablespoon of roasted garlic
2 tablespoons of white miso paste
2 bay leaves
a dash of turmeric
2-3 tablespoons of Parmesan cheese
salt and pepper to taste
Pre-heat the oven to 400 degrees Fahrenheit. Cut about 1/4-inch off the top of all the cloves in the head. Most can be done in one cut, but if there are some on the side that are lower they may need to be done individually. Sprinkle a pinch of salt over the exposed cloves, then drizzle olive oil over them, making sure to get oil into the spaces between the cloves. You don't need it to be dripping with oil, just enough that if you rubbed it in the whole top would glisten a bit. Wrap each head in aluminum foil and space them out evenly over a baking pan or a cupcake pan. Roast the heads for about 30 minutes or until the middle cloves can be pierced with a fork with no resistance. If it takes longer than 30 minutes, check again every 10 minutes after. Depending on the size of the head, it could take up to an hour. When they're fully roasted, open up the foil and let the heads cool until they can be handled, then squeeze all the garlic out by hand into an airtight jar or tupperware container. If you notice any skins coming out with the garlic, remove them. Squeeze the lemon juice and 1 tablespoon of olive oil into the garlic, and stir/mash the mixture until you have an even, thick paste.
Pour the broth, bay leaves, salt, pepper, Parmesan, and turmeric into a large pot over medium-high heat. Put the roasted garlic and miso paste into a ladle, and dip the ladle into the broth so it fills up the rest of the way. Using a fork or mini-whisk, break up the garlic and miso until the broth becomes cloudy, then dump out the broth while keeping the miso in the ladle. Repeat until most of the miso paste is dissolved into the broth. Heat until simmering.
While the broth is heating, chop the carrot and celery into about 1/4-inch pieces, cut the white end off the green onion, and separate the stalks from each other. Cut each stalk in half, and mince it as finely as you can. Butterfly the chicken breast so you can unfold it into one large, thin piece of meat and cut it into 1-inch strips. Cut up the strips so you have 1" x 1/2" pieces.
Cook the celery and carrots for about 5 minutes or until they're slightly tender but still have a bit of bite to them. Add the chicken and pasta, breaking it up into shorter pieces (I did 3 so I could more easily control the amount of pasta in each bite), and simmer it with the cover on until the pasta and chicken are fully cooked, about 10 minutes. About 5 minutes after the pasta and chicken have gone in, add the green onions. When everything is fully cooked, remove the bay leaves, serve, and enjoy.