Chicken and Vegetable Miso Soup
"Mighty miso" by Michael Hastings. Recipe adapted from "The Japanese Kitchen" by Hiroko Shimbo. To make a seafood soup, substitute 1 quart dashi for the water. Omit the chicken and substitute 10 to 12 ounces seafood, such as a combination of chopped shrimp and cubed white fish. Add the seafood around the time of the scallions and miso, so that the seafood is just barely cooked through before the soup is served. Recipe published in the Winston-Salem Journal: January 25, 2012.
- 2 large boneless, skinless chicken thighs
- 2 small potatoes, peeled and diced
- 1 1/2-inch piece(s) fresh ginger plus 1 tablespoon grated or minced fresh gingerroot for garnish
- 1 carrot, peeled and cut into 1/4-inch dice
- 1/2 daikon radish or cabbage, cut into 1/4-inch dice, optional
- 3 scallions, cut into 1-inch lengths
- 3 tablespoon(s) miso, preferably brown, divided use
- 1. Heat 1 quart water to a simmer. Add chicken thighs and simmer about 10 minutes, just until cooked through. Remove chicken.
- 2. Add the potatoes, ½-inch piece ginger, carrot and daikon, if using. Simmer 10 minutes until potatoes are just tender.
- 3. Dice the chicken and return to the pot. Add the scallions and half the miso and cook 4 minutes.
- 4. Stir in remaining miso until dissolved. Ladle soup into bowls and garnish each with a little of the grated ginger.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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