It’s a cool rainy pre-fall day today, perfect soup weather. Miso soup, my favorite soup, is sounding pretty good. Miso soup is commonly served at Japanese restaurants with seaweed and tofu. Unfortunately, Jason isn’t so big on tofu (read: he wont touch the stuff with a 10-foot chopstick). So I thought it would be pretty good in a traditional chicken and rice type soup, and I have to say it turned out pretty tasty.
Miso paste is made from fermented soy beans so it’s pretty rich in protein. It can be hard to find but if you aren’t near an asian food store, you can order it online. I can’t get enough of the stuff.
You will notice when you add the miso to the hot broth, that it doesn’t totally dissolve into the soup. Don’t be alarmed, it is supposed to look like that. Just stir for a minute or two to distribute the miso and it will taste great.
Chicken Miso Soup
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
- 3 cups low sodium chicken broth
- .5lb chicken breast (1 large breast)
- 1 cup your choice of rice
- 1 cup chopped carrots
- 3 tablespoons miso paste
- 1 tablespoon soy sauce
- 1.5 tablespoons mirin
- 3 chopped green onions
|1.||Start to prepare rice in rice cooker or on stove top according to package directions. Wait until the rice has only about 20 minutes of cooking time left to start the soup.|
|2.||Bring chicken broth to a boil in a stock pot. Cut chicken breast in half lengthwise or pound to about 3/4" thickness. Simmer chicken in broth for about 10 minutes until cooked through. Remove from pan and shred chicken.|
|3.||Add carrots to broth, turn heat to medium-low and cover pan. Cook about 10 minutes until carrots are tender.|
|4.||Add miso, mirin and soy sauce to soup and stir until dissolved. Add chicken and rice. Serve with green onion.|