Miso soup with chicken & vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 6 | cups | Dashi (soup stock) |
| ¼ | cup | Chicken breast |
| ½ | cup | Carrots; finely chopped |
| 1 | cup | Potatoes; finely diced |
| 2 | Scallions; chopped finely | |
| ½ | cup | Miso (bean paste) |
| Sansho (Japanese pepper), | ||
| Minced, | ||
| Dashi (Soup Stock) | ||
| (optional) | ||
| 1 | Nori (Japanese seaweed) | |
| 5 | cups | Water |
| 1 | cup | Flaked dry bonito |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Soy sauce |
Directions
In a saucepan, bring the dashi to a boil. Remove the chicken from the bone and dice. Add the vegetables and the chicken to the stock and cook low, until tender. Add the miso and cook gently another 5 minutes. Remove from heat and pour into soup bowls. Sansho may be added when serving. Rinse the nori well and place in the water in a saucepan. Bring to a boil quickly and remove the nori. Add the bonito to the still boiling broth, then remove from heat immediately and let stand about 2 minutes. Strain through a clean cloth and season with salt and soy sauce. Judi's Notes:
1) Dashi is a fish stock that is light and clear used in Japanese cooking as a soup base.
2) The recipe does not specify how much Nori (seaweed) to use. It states a quantity of 1. Try using a 5-inch piece from a sheet of Nori and if that is weak put in more.
Source: Cookbook USA
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...