The dashi or stock that is required for miso soup is usually fish or vegetable-based. But what if we change it up with chicken stock instead?
Using chicken stock to replace dashi can add an extra layer of savoriness to the miso soup. If you like, you can also add extra bits of chicken meat. Chicken miso soup is not only rich in taste but rich in proteins and essential fatty acids.
Chicken Miso Soup
Ingredients
- 100 g Chicken Thigh
- 10 g Green Onion
- 350 ml Chicken Stock
- 50 ml Water
- 1 tbsp Miso
- Additional Vegetables (Optional)
- Vegetable Oil (To stir fry the chicken)
Instructions
- Cut the chicken into bite sized pieces
- In a pot, pour a little bit of oil, then stir fry the chicken until the surface is cooked
- Pour in the chicken stock and water
- If you use vegetables or other optional ingredients, cut them into small pieces and put them into the soup
- Let the soup boil. Then turn off or lower the heat
- In a ladle, dilute the miso paste with the broth and mix it thoroughly into the soup. Sprinkle green onion on top
Interested in making homemade miso?
About Miso Soup
Miso soup is a simple heartwarming dish that is made from dashi and miso paste. Usually, the soup will have ingredients like vegetables, tofu, wakame seaweed, and other seasonal produce.
With the right dashi stock and miso, you can make a phenomenal miso soup even in the comfort of your home. Other than chicken or fish dashi stock, you can use vegetable-based dashi to make a vegan alternative for miso soup.
Want to learn more about miso soup or miso? Check out the related articles here.
Recommended Products
The Handmade Miso Set is a set of ingredients and preparation containers, which you can easily use to make miso at home.
This set contains Hokkaido Organic Soybeans “Toyomasari”, Okayama Organic Rice Koji, Wheat Koji, Tokunoshima Sun-dried Salt, and a preparation container bag with fastener.
We also include instructions on “How to Make Handmade Natto” in the package so you can enjoy making your own miso at home!
Finished amount: approximately 2,5kg. Using both wheat koji and rice koji, you can make the balanced taste of “Mixed Miso.”
