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
CHICKEN MISO SOUP RECIPE
A chicken miso soup is a healthy, light soup using Japanese miso that's perfect if you're watching the calories or have a cold coming on
Provided by Jessica Dady
Categories Dinner, Lunch, Snack
Time 15m
Yield Serves: 2
Number Of Ingredients 7
Steps:
- Pour 600ml (1 pint) boiling water into a pan and whisk in the miso paste.
- Add the rest of the ingredients, except the cabbage, and simmer for 10 mins.
- Stir in the cabbage, cook for 3 mins and serve.
Nutrition Facts : @context https, Calories 143 Kcal, Sugar 2.5 g, Fat 3.5 g, SaturatedFat 0.9 g, Sodium 1.06 g, Protein 22.6 g, Carbohydrate 5.4 g
MISO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
- In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.
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
CHICKEN AND VEGGIE MISO SOUP (INSTANT POT® VERSION)
A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!
Provided by JoDee Phillips
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h7m
Yield 8
Number Of Ingredients 15
Steps:
- Pour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.
- Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
- Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 17.4 g, Cholesterol 74.5 mg, Fat 11.1 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 2.5 g, Sodium 2047.2 mg, Sugar 6.4 g
CHICKEN MUSHROOM MISO SOUP
Not feeling well? I wasn't and I decided to make a nice healthy healing pot of soup. Aah the comfort! This is a quick make soup with the root ingredients grated takes no time to cook. You can also incorporate cooked noodles, or rice Naturally produced miso, (pronounced mee-so) is "a delicious all purpose, high-protein seasoning. A nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids. Also known as fermented soy bean paste, is an excellent source friendly bacteria. "Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system."(source: www.southrivermiso.com)" You don't want to cook the miso. Just before serving add it to hot water then stir into the soup and serve.
Provided by Rita1652
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sauce pan bring water or chicken broth to a boil.
- Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
- Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
- Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.
ROTISSERIE CHICKEN MISO SOUP
Steps:
- Place the miso soup mix on the bottom of a 16-ounce mason jar. Top with the chicken and coleslaw and garnish with sriracha and green onions. Seal jar for transport.
- When ready to eat, open the jar and add 12 ounces boiling water, or to taste, and stir until fully incorporated. Serve immediately.
CHICKEN AND NOODLE MISO SOUP
Australian chef Donna Hay's version. It's quite different from the other version already listed here.
Provided by AmandaInOz
Categories Clear Soup
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the miso paste and warm water in a small bowl and stir to combine.
- Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil.
- Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through.
- Stir the miso mixture into the noodle mixture.
- To serve, spoon into bowls and top with extra green onions.
Nutrition Facts : Calories 407.2, Fat 8.4, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1840.2, Carbohydrate 56.2, Fiber 5.2, Sugar 3.2, Protein 25.6
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
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram
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CHICKEN AND VEGETABLE MISO SOUP RECIPE - BON APPéTIT
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- White miso can be found at Japanese markets, natural foods stores, and in the refrigerated section of some supermarkets. Hot chili paste can be found at Asian markets and in the Asian foods section of many supermarkets.
- Heat oil in a large pot over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring, until vegetables are just beginning to soften and beginning to brown, 5–7 minutes.
- Add broth and miso and bring to a boil. Add chicken, reduce heat, and simmer, partially covered, until chicken is cooked through, 15–20 minutes. Remove chicken from broth, shred with 2 forks, and return to pot. Add bok choy, cover pot, and cook until bok choy is wilted, about 3 minutes.
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