Chicken Miso Soup Recipes

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.

Steps:

• Marinate the chicken in the soy sauce for a couple of hours with some of the seasoning.
• In a large pan, tip in the chicken with the excess soy sauce and the chopped onion and the rest of the seasoning of your choice and brown all over. Add the chicken stock and the miso with the water. There should be enough liquid to cover the chicken with room for everything else. leave to simmer for half an hour.
• After half an hour, tip in the mushrooms in and simmer gently. Then add the rice noodles after another 10 mins, (rice noodles are best for this dish but if you cant get them, thin egg noodles will do.)
• Just before the noodles are ready, add the spinach for the last 5 mins.
• Ladle into bowls and serve with home made bread.

Steps:

• Pour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.
• Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
• Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.

Steps:

• Heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic.
• Cook mixture until beginning to brown, about 3 minutes.
• Add broth and simmer, about 10 minutes.
• Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved.
• Stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer.
• Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes.
• Off heat, stir in spinach.
• Garnish each serving with scallion greens.

Steps:

• Place the miso soup mix on the bottom of a 16-ounce mason jar. Top with the chicken and coleslaw and garnish with sriracha and green onions. Seal jar for transport.
• When ready to eat, open the jar and add 12 ounces boiling water, or to taste, and stir until fully incorporated. Serve immediately.

Steps:

• Place the miso paste and warm water in a small bowl and stir to combine.
• Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil.
• Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through.
• Stir the miso mixture into the noodle mixture.
• To serve, spoon into bowls and top with extra green onions.

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.

Steps:

• Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
• Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.