Spring Chicken Miso Soup Food

CHICKEN MISO SOUP

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.

SPRING CHICKEN MISO SOUP

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.

MISO CHICKEN & RICE SOUP

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.

CHICKEN NOODLE IN MISO SOUP

Steps:

• Place miso, fish sauce, soya sauce and water in a saucepan over high heat and bring to boil.
• Reduce heat to simmer.
• Add chicken slices and cook for 1 minute.
• Add greens and noodles and cook for 2 minutes or till noodles are done.
• Ladle content into 4 bowls and serve.
• NOTE: If using leafy vegetables, try and cut the vegetables in such a way the leaves and stems are seperated.
• Add the stems into the soup before the leaves because the stems take longer to cook, and you don't want to over cook the leaves.

MISO RAMEN CHICKEN SOUP

Steps:

• Heat sesame oil in a large stockpot over medium-high heat. Add scallion whites, ginger, and garlic. Cook until ingredients are browned, about three minutes.
• Add broth, bring to a boil, then reduce heat. Cover the pot and simmer for 10 minutes.
• Ladle 1 cup of broth into a separate bowl. Slowly add the miso, stirring constantly until the miso is dissolved. Add mixture back into the broth.
• Return soup to a simmer. Add chicken, bamboo shoots, baby corn, carrots, and noodles. Continue to cook until the noodles are tender, about three minutes.
• Remove pot from heat, add spinach, and stir until spinach begins to wilt.
• Garnish each serving with scallion greens.