Miso Chicken And Green Onion Soup Recipes

Steps:

• Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
• Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
• In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
• Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
• To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.

Steps:

• Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
• Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir onion until golden, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes more. Pour in 1/2 cup broth; simmer, stirring occasionally, until liquid is reduced, 8 to 10 minutes.
• Whisk miso paste and 2 tablespoons broth together in a bowl. Pour into the vegetable mixture. Season with salt and pepper. Cook and stir to coat the vegetables, about 1 minute. Add chicken meat and the remaining broth. Reduce heat to low and simmer soup until flavors are well blended, about 30 minutes.

Steps:

• In a large pan or skillet, saute onions until golden, then add the sliced mushrooms and cook for 5 minutes. Add only a 1/2 cup of the cooking broth and continue cooking onions and mushrooms until that liquid almost disappears.
• In a small bowl whisk the miso paste with 2 tbsp of the broth. Pour into skillet and cook. Season with sea salt and pepper. Add the remaining broth and cooked chicken, turkey or tofu. Cook for 30 minutes more over a low heat.