Wednesday, May 29, 2013

Chicken Miso Soup

Chicken Stock
1 whole chicken
2 carrots
2 celery sticks
1 leek
1 onion
6 black peppercorns
2 bay leaves
Splash apple cider vinegar

Chicken Miso Soup (serves 2)
500ml chicken stock (above)
½ chilli, sliced
2cm ginger, finely grated
2 tblsp miso paste
300g cooked chicken (above)
100g snow peas
Bok choy
4 shitake mushrooms
1 tsp tamari
1 tsp mirin
2 shallots, sliced

•    Place all chicken stock ingredients into a stock pot and cover with cold water
•    Bring to the boil then reduce to a simmer
•    Cook the chicken for 1 hour or until cooked through
•    Remove chicken and allow to cool slightly before removing all chicken from the carcass
•    Add chicken carcass and bones back to the stock and simmer for 3-5 hours
•    This will make a nutritious and delicious stock for your soup and you can freeze the remaining for other soups or dishes.  There is also plenty of tender chicken to use in the miso soup recipe below and leftovers for salads and sandwiches.

Chicken Miso Soup
•    Heat 500ml of chicken stock to a saucepan
•    Add chilli and ginger and simmer for 1-2minutes
•    Stir through miso paste
•    Add cooked chicken from the stock recipe as well as vegies
•    Simmer for 1-2 minutes or until warmed through
•    Remove from heat and add tamari and mirin
•    Serve topped with shallots
•    Note that you can also add noodles for a heartier meal
•    Enjoy!

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