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Miso Soup With Chicken & Vegetables

Miso Soup With Chicken & Vegetables recipe image
This Japanese soup features Dashi (soup stock, Chicken breast, Carrots; finely chopped, Potatoes; finely diced, Scallions; chopped. It delivers hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 83.2
Description
This Japanese soup features Dashi (soup stock, Chicken breast, Carrots; finely chopped, Potatoes; finely diced, Scallions; chopped. It delivers hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 cup Dashi (soup stock)
  • 1/4 cup Chicken breast
  • 1/2 cup Carrots; finely chopped
  • 1 cup Potatoes; finely diced
  • 2 Scallions; chopped
Directions
  1. 1
    finely 1/2 c Miso (bean paste) Sansho (Japanese pepper), Minced, Dashi (Soup Stock) (optional) 1 Nori (Japanese seaweed) 5 c Water 1 c Flaked dry bonito 1 1/2 ts Salt 1 ts Soy sauce In a saucepan, bring the dashi to a
  2. 2
    boil .
  3. 3
    Remove the chicken from the bone and dice.
  4. 4
    Add the vegetables and the chicken to the stock and cook low, until tender.
  5. 5
    Add the miso and cook gently another 5 minutes.
  6. 6
    Remove from heat and pour into soup bowls.
  7. 7
    Sansho may be added when serving.
  8. 8
    Rinse the nori well and place in the water in a saucepan.
  9. 9
    Bring to a boil quickly and remove the nori.
  10. 10
    Add the bonito to the still boiling broth, then
  11. 11
    remove from
  12. 12
    heat immediately and
  13. 13
    let stand about 2 minutes.
  14. 14
    Strain through a clean cloth and season with salt and soy sauce.
  15. 15
    Judi's Notes: 1) Dashi is a fish stock that is light and clear used in Japanese cooking as a soup base.
  16. 16
    The recipe does not specify how much Nori (seaweed) to use.
  17. 17
    It states a quantity of 1.
  18. 18
    Try using a 5-inch piece from a sheet of Nori and if that is weak put in more.
  19. 19
    Shared and MM by Judi M.
  20. 20
    Phelps.
  21. 21
    or

Nutrition Facts

Servings 4

Amount Per Serving
Calories 83.2kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 12.8mg5%
Sodium 35.4mg2%
Total Carbohydrate 13.2g5%
Dietary Fiber 2.2g9%
Sugars 1.9g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, boiling, breast, carrots, chicken, chopped, dashi, diced, finely, japanese, miso, potatoes, scallions, soup, stock, title, vegetables, with
Read it online: https://www.chefs-mate.com/recipe/miso-soup-with-chicken-vegetables/