MISO FRENCH ONION SOUP
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore. His wife, Eun Joo Lee, is a vegetarian. He created this soup for her.
Provided by Elaine Louie
Categories dinner, lunch, soups and stews
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Place a large sauté pan over medium-high heat for 1 minute. Add 1/4 cup olive oil, and heat until shimmering. Add the onions and cook, stirring constantly and adjusting heat as needed, until the onions are soft and deep golden brown, about 20 to 25 minutes. Remove pan from heat and allow onions to cool in the pan.
- Brush both sides of the bread slices with the remaining 1 tablespoon olive oil and place on a baking sheet. Bake, turning once, until just crisp, about 4 minutes a side. Remove from oven and set aside.
- Pour 3 cups of water into a 2 quart saucepan. Cover and bring to a boil. Add miso, thyme, and cooked onions; mix well. Simmer and season with salt and pepper as needed.
- Preheat a broiler. Place a large oven-proof serving bowl or four small oven-proof bowls on a broiling pan or small baking sheet. Pour the hot soup into the large bowl or divide among the small bowls. Place the croutons on top of the soup, and top with Swiss cheese slices. Place the pan holding the soup directly under the broiler until the cheese is melted, and the soup is bubbling. Serve immediately.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 18 grams, Carbohydrate 38 grams, Fat 29 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 1008 milligrams, Sugar 11 grams, TransFat 0 grams
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.
MISO, CHICKEN, AND GREEN ONION SOUP
Great homemade miso soup. It's loaded with protein, and if you're vegan you can substitute firm tofu for the chicken.
Provided by Micaella
Categories Soup
Time 1h19m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 11.1 g, Cholesterol 8.1 mg, Fat 4.8 g, Fiber 2.1 g, Protein 8.7 g, SaturatedFat 1.5 g, Sodium 593.2 mg, Sugar 5.2 g
MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH
This chicken dish gets most of its flavor from miso, the traditional Japanese paste made from fermented soybeans or other grains, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality. Both kinds keep up to a year in the refrigerator.
Provided by David Tanis
Categories weekday, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
- In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
- Bake chicken until browned and glazed, about 20 minutes.
- While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
- To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.
JAPANESE NOODLES IN MISO SOUP MISO NIKOMI UDON
Posted in reply to a request. Translated from a Japanese language cookbook (Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967). I have recently made this, and will rearrange the directions to be more user-friendly by the end of April '05. Please regard the amounts of chicken, eggs, kamaboko, as suggestions. Udon are the comparatively thick white Japanese noodles made with white wheat flour. Weighing the miso would be most accurate, but my conversion chart says 160 g miso is equal to 140 ml, or 1/2 US cup plus 1.4 tablespoons. Please use caution, because miso is very salty.
Provided by mianbao
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken into small pieces and salt lightly.
- Soak the shiitake in water until the tops (but not the stems) are soft.
- Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar, to flavor mildly; I would use about 1/4 cup water with 2 to 3 teaspoons each soy sauce and sugar.
- Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side, being careful not to burn yourself.
- This is to remove some of the oil.
- Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
- Wash and scrape the gobo with the edge of a knife (the most flavor is just below the surface of the skin, so don't scrape too deeply; the scraped areas will darken almost immediately, this can't completely be helped), and cut into slivers, as if you are sharpening a pencil, into a bowl of water.
- Cut the green onion into thin slices.
- Peel the hard boiled eggs and slice horizontally.
- Stir the miso and dashi together and strain.
- Place miso mixture into a large pan; add the milk and just bring to a boil.
- Immediately lower the heat to simmer.
- Boil the udon in a lot of boiling water in a separate pan.
- Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch.
- Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
- When the udon and chicken are cooked through add the kamaboko and green onion and increase heat so that the soup will just boil up once more.
- Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.
MISO, CHICKEN, AND GREEN ONION SOUP
Great homemade miso soup. It's loaded with protein, and if you're vegan you can substitute firm tofu for the chicken.
Provided by Micaella
Categories Soup
Time 1h19m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 11.1 g, Cholesterol 8.1 mg, Fat 4.8 g, Fiber 2.1 g, Protein 8.7 g, SaturatedFat 1.5 g, Sodium 593.2 mg, Sugar 5.2 g
More about "miso chicken and green onion soup food"
CHICKEN MISO SOUP | JAPANESE RECIPES | GOODTOKNOW
From goodto.com
MISO CHICKEN NOODLE SOUP - THE DEFINED DISH - RECIPES
From thedefineddish.com
GREEN ONION MISO CHICKEN - OKAWARI SHITENE COOKING
From okawarishitenecooking.com
MISO CHICKEN 鶏肉の甘辛味噌焼き • JUST ONE COOKBOOK
From justonecookbook.com
10 BEST JAPANESE GREEN ONION SOUP RECIPES | YUMMLY
From yummly.com
CHICKEN AND VEGETABLE MISO SOUP RECIPE | BON APPéTIT
From bonappetit.com
SPICY MISO SOUP WITH POACHED CHICKEN AND NOODLES
From simply-delicious-food.com
MISO, CHICKEN, AND GREEN ONION SOUP - SOUP RECIPES
From worldrecipes.org
MISO CHICKEN ~SWEET & SAVORY
From sweetandsavorybyshinee.com
MISO SOUP WITH GREEN ONIONS AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
CHICKEN MISO SOUP: A TWIST ON CLASSIC RECIPE
From thejapanstore.us
CHICKEN, SHITAKE MUSHROOMS, GREEN ONIONS AND MISO SOUP | TILDA
From tilda.com
10 BEST JAPANESE GREEN ONION SOUP RECIPES | YUMMLY
From yummly.com
MISO GINGER CHICKEN UDON SOUP - SO MUCH FOOD
From somuchfoodblog.com
MISO, CHICKEN, AND GREEN ONION SOUP | RECIPESTY
From recipesty.com
FUKUDAKAIKEI.COM
From fukudakaikei.com
MISO, CHICKEN, AND GREEN ONION SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
MISO CHICKEN AND GREEN ONION SOUP FOOD- WIKIFOODHUB
From wikifoodhub.com
MISO CHICKEN WITH GARLIC AND GINGER - DAMN FINE DISHES
From damnfinedishes.com
NOT JUST TOFU AND GREEN ONIONS IN MY MISO SOUP PLEASE - JAPANESE …
From umamitopia.com
MISO CHICKEN SALAD - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE MISO SOUP (味噌汁) - TESTED BY AMY + JACKY
From pressurecookrecipes.com
MISO, CHICKEN, AND GREEN ONION SOUP - PINTEREST.COM
From pinterest.com
MISO, CHICKEN, AND GREEN ONION SOUP | THE BEST RECIPES
From thebest4foodsrecipes.blogspot.com
MISO, CHICKEN, AND GREEN ONION SOUP | RECIPE | COMFORT DISHES, …
From pinterest.com
CHICKEN MISO NOODLE SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BEST CHICKEN NOODLE MISO SOUP RECIPES - FOOD NETWORK
From foodnetwork.ca
MISO SOUP WITH CHICKEN AND VEGETABLES RECIPE - LOS ANGELES TIMES
From latimes.com
CHICKEN MISO SOUP WITH OYSTER MUSHROOMS AND GREENS
From thedailymeal.com
FUKUDAKAIKEI.COM
From fukudakaikei.com
MISO SOUP (GREEN ONION) - 0.96OZ [3 UNITS] BY MARUKOME.
MISO, CHICKEN, AND GREEN ONION SOUP BEST DISHES - VIDEO RECIPES …
From videorecipessearch.blogspot.com
MISO, CHICKEN, AND GREEN ONION SOUP – DRSTARVE
From drstarve.com
MISO CHICKEN & TOFU SOUP | CHICKEN.CA
From chicken.ca
CHICKEN & VEGETABLE MISO SOUP - LOVE FOOD NOURISH
From lovefoodnourish.com
GREEN ONION WITH MISO (NEGI MISO) | TEMAE MISO - MISO SOUP
From miso-soup.com
GARLIC MISO AND ONION SOUP [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
NEGI MISO CHICKEN ネギ味噌チキン • JUST ONE COOKBOOK
From justonecookbook.com
MISO CHICKEN || 30 MINUTE RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
15-MINUTE MISO SOUP WITH GREENS & TOFU | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love