CHICKEN MISO SOUP
This unique version of chicken soup is packed with vegetables in a savory miso broth.
Provided by Joaquin de la Concepción
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
- Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.
Nutrition Facts : Calories 222 calories, Carbohydrate 26.4 g, Cholesterol 46.9 mg, Fat 6.4 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 558.7 mg, Sugar 9.1 g
SPRING CHICKEN MISO SOUP
Soup is welcome all year round, but it goes without saying a springtime soup veers lighter, even if the weather is still cool. Fresh green vegetables, like young leeks, peas and spinach, should play a major role. This delicate yet flavorful soup re-works the comforting chicken-noodle concept with a Japanese-inspired ingredient list.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1360 milligrams, Sugar 6 grams, TransFat 0 grams
MISO CHICKEN & RICE SOUP
Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 20m
Number Of Ingredients 8
Steps:
- Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.
- Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
- Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.
Nutrition Facts : Calories 274 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 3.1 milligram of sodium
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