Best Recipes for Chicken Miso Soup
Miso soup is often served for breakfast in Japan and seasonal vegetables are used to give it flavor. In Japan, most families have their own distinctive miso soup recipe. If you have never tried miso soup, you can often get a small bowl at Japanese restaurants to see if you like it. There are different types of miso pastes you can use for a miso soup recipe. Shiro-miso, or white miso, is very mild. Akamiso, or red miso, is very salty and strong. Awasemiso is called mixed miso. You can use any of them in the following recipe.
A fish bouillon called dashi is the base for miso soup and you can get it at an Asian market. You can also use chicken broth for your miso paste and it will taste great. Like with many other chicken soup recipes, nearly any vegetable can be used in the chicken soup recipe, from snow pea pods to lettuce.
Miso is made from fermented soybeans and it is rich in healthy fatty acids, calcium, iron, antioxidants and more, making the following chicken soup recipe a nutritious one. This staple in Japanese cuisine adds a lot of flavor as well as nutrition. It is very important when cooking with miso to not allow the liquid to boil or the live cultures in the miso are killed off. Just bring the broth to the point where it starts to steam before you add the paste. Remove the pan from the heat before it simmers.
This recipe is part of our “Heart Healthy Diet Recipe” series.
- ¼ cup miso paste
- 5 cups water
- 2 tablespoons vinegar
- Salt and black pepper, to taste
- 2 tablespoons canola oil
- 2 cups frozen soybeans
- 6 mushrooms, sliced
- 4 cups chopped cabbage
- 2 cups boneless, skinless chicken breast
- 5 cups low sodium chicken broth
- 3 slices fresh ginger root
- Season the chicken with salt and pepper and cut it into 2 inch strips.
- Heat the canola oil in a saucepan and add the cabbage, mushrooms, and ginger. Sauté over a medium heat, stirring well, for 5 minutes.
- Add the water, bring the mixture quickly to a boil, then turn down the heat and simmer for 5 minutes.
- Remove it from the heat.
- In another pan, bring the chicken broth to a simmer over a medium high heat.
- Whisk the miso with a few tablespoons of the warm broth in another bowl until it dissolves.
- Combine this with the chicken broth.
- Leave the cabbage and mushroom mixture off the heat.
- Add the chicken to the miso mixture and simmer gently for about 10 minutes.
- Stir in the soybeans and cook for another 5 minutes or until the chicken is cooked through.
- Take the soup off the heat and add the vegetable mixture and some vinegar. Stir well and serve.
Miso soup is one of the most nutritious foods you can eat. This simple Japanese soup is light and full of flavor. The broth is made from chicken broth and miso paste, which is made from soybeans. You can find it at Asian markets and sometimes in regular supermarkets. Add your own favorite ingredients right at the end. The trick with miso is not to bring the paste up to a boil. Like yogurt, miso has living cultures that you want to preserve for their nutritional value. Basic additions are tofu and seaweed, but as you can see we added many ingredients to ours.
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