Homemade miso broth is the perfect warming appetizer or palate cleanser but add chicken and it's a full meal!
Yes, you'll need to gather some special ingredients, but this miso soup will taste super authentic. It's perfect for cold days after chores or when someone is feeling under the weather.
While not the same cuisine, cook up some delicious Venison Sausage Rolls to add more stick-to-your-ribs food to fill up the family. We're all about eating what we like, when we like! You can also just pop down a Rustic Sourdough Loaf, sliced and slathered in butter. Don't forget a glass of kombucha, too.
Key Ingredients
Miso - Whatever colour you have on hand or like the taste of.
Bonito flakes - Dried fish to add a bunch of flavour.
Dried kombu - This seaweed brings lots of nutrients to your bowl.
Mushrooms - Dried or fresh both work.
Chicken - Chopped chicken breast adds protein to make this a full meal.
How to Make Homemade Miso Soup with Chicken
***See recipe card below for precise measurements and instructions.***
Step 1: Soak dried mushrooms in warm water.
Step 2: Heat kombu in warm water to steep.
Step 3: Remove kombu and soak bonito.
Step 4: Strain all solids and discard. Your miso broth is ready.
Step 5: Fry up small bits of chicken.
Step 6: Combine all ingredients for a tasty meal!
FAQs
This is a dried kelp, so it's different than nori and other types of seaweed. You can use whatever you like or can get your hands on. It really just adds that umami to your bowl as well as so many nutrients being a sort of "leafy green."
Traditionally this would be a sort of appetizer or palate cleanser in Japan. Easily make this to serve with Freezer Fried Rice or Venison Teriyaki Stir Fry. With the addition of chicken though, it's the perfect full meal in a bowl. You could also try very thinly sliced beef if you prefer.
Photos by Dante from Shire by the Sea
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Miso Soup with Chicken
Ingredients
Dashi:
- ¼ cup kombu seaweed
- 5 cups water
- 1 cup bonito flakes dried fish
Soup:
- ¼ cup miso paste any colour
- 2 - 3 thin slices peeled ginger
- 2 green onions
- 1 boneless skinless chicken breast
- ½ cup dried or fresh mushrooms sliced thin
Instructions
- If you are starting with dried mushrooms soak them in water for at least an hour before making soup.
- To start soup, you will make your dashi. Combine kombu with cold water in a pot and bring to a gentle simmer over a medium heat. Make sure not to boil. Take off heat and strain the liquid into another pot or heat proof bowl. Toss your kombu in the compost or garden.
- Reheat kombu water in pot and bring back to a gentle simmer, then remove from heat.
- Add bonito flakes, and stir.
- Keep in broth for about a minute or two.
- Now strain just the liquid into large pot or heat proof bowl.
- Reheat dashi on medium heat and whisk in the miso until it is thoroughly integrated in the dashi. Add the ginger slices and bring to a simmer for about 5 minutes.
- Cut the chicken breast into small pieces and with a bit of oil, fry it on a medium heat for a few minutes, stirring until all chicken is white and just cooked.
- Slice green onion into small pieces, discard dried bit and onion end.
- Add fresh or soaked mushrooms (strained), chicken, and onions to the soup and bring to a simmer for about 3 minutes.
- Taste soup and add additional seasoning (salt, splash of soy sauce etc. if you want a bit more flavour).
- Ladle into bowls and enjoy immediately or refrigerate leftover for up to 3 days.
Notes
- I think the nutrients are best consumed right away. If you are reheating, make sure not to overdo it and never boil. You will lose some of the benefits from the seaweed and such.
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