Chicken and Vegetable Miso Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
2 large boneless, skinless chicken thighs |
2 small potatoes, peeled and diced |
1 1/2-inch piece(s) fresh ginger plus 1 tablespoon grated or minced fresh gingerroot for garnish |
1 carrot, peeled and cut into 1/4-inch dice |
1/2 daikon radish or cabbage, cut into 1/4-inch dice, optional |
3 scallions, cut into 1-inch lengths |
3 tablespoon(s) miso, preferably brown, divided use |
Directions:
1. Heat 1 quart water to a simmer. Add chicken thighs and simmer about 10 minutes, just until cooked through. Remove chicken.
2. Add the potatoes, 1/2-inch piece ginger, carrot and daikon, if using. Simmer 10 minutes until potatoes are just tender.
3. Dice the chicken and return to the pot. Add the scallions and half the miso and cook 4 minutes.
4. Stir in remaining miso until dissolved. Ladle soup into bowls and garnish each with a little of the grated ginger.
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