Miso Chicken And Green Onion Soup Recipes

MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH

Steps:

• Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
• In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
• Bake chicken until browned and glazed, about 20 minutes.
• While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
• To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.

MISO FRENCH ONION SOUP

Steps:

• Preheat oven to 325 degrees. Place a large sauté pan over medium-high heat for 1 minute. Add 1/4 cup olive oil, and heat until shimmering. Add the onions and cook, stirring constantly and adjusting heat as needed, until the onions are soft and deep golden brown, about 20 to 25 minutes. Remove pan from heat and allow onions to cool in the pan.
• Brush both sides of the bread slices with the remaining 1 tablespoon olive oil and place on a baking sheet. Bake, turning once, until just crisp, about 4 minutes a side. Remove from oven and set aside.
• Pour 3 cups of water into a 2 quart saucepan. Cover and bring to a boil. Add miso, thyme, and cooked onions; mix well. Simmer and season with salt and pepper as needed.
• Preheat a broiler. Place a large oven-proof serving bowl or four small oven-proof bowls on a broiling pan or small baking sheet. Pour the hot soup into the large bowl or divide among the small bowls. Place the croutons on top of the soup, and top with Swiss cheese slices. Place the pan holding the soup directly under the broiler until the cheese is melted, and the soup is bubbling. Serve immediately.

VEGETABLES & UDON IN CHICKEN - MISO BROTH

Steps:

• Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
• Simmer uncovered 2 hours.
• Strain through muslin lined strainer into large bowl.
• Reserve stock, discard bones and veges.
• Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
• Stand about 20 minutes or until just tender; drain.
• Discard stems, slice caps thinly.
• Bring stock to boil.
• Add miso, ginger and sauce, simmer uncovered 5 minutes.
• Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
• Stir in extra carrot and green onion; sprinkle with nori.

MISO, CHICKEN, AND GREEN ONION SOUP

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir onion until golden, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes more. Pour in 1/2 cup broth; simmer, stirring occasionally, until liquid is reduced, 8 to 10 minutes.
• Whisk miso paste and 2 tablespoons broth together in a bowl. Pour into the vegetable mixture. Season with salt and pepper. Cook and stir to coat the vegetables, about 1 minute. Add chicken meat and the remaining broth. Reduce heat to low and simmer soup until flavors are well blended, about 30 minutes.

MISO, CHICKEN AND GREEN ONION SOUP

Steps:

• In a large pan or skillet, saute onions until golden, then add the sliced mushrooms and cook for 5 minutes. Add only a 1/2 cup of the cooking broth and continue cooking onions and mushrooms until that liquid almost disappears.
• In a small bowl whisk the miso paste with 2 tbsp of the broth. Pour into skillet and cook. Season with sea salt and pepper. Add the remaining broth and cooked chicken, turkey or tofu. Cook for 30 minutes more over a low heat.