Description
A comforting bowl of broth infused with miso and ginger, enveloping tender chicken pieces, perfect for weeknight dinners.
Ingredients
Scale
- 500 g boneless, skinless chicken thighs
- 3 tablespoons white or yellow miso paste
- 30 g fresh ginger, thinly sliced
- 3 cloves garlic, minced
- 1.2 Liters low-sodium chicken broth
- 1 tablespoon spicy chili paste
- 2 tablespoons soy sauce
- Sliced green onions for garnish
- 1 tablespoon sesame oil
- Optional vegetables: bok choy, mushrooms, or carrots
Instructions
- Sear the chicken: Heat sesame oil in a large pot, add chicken thighs, and sear for 5-7 minutes until browned. Remove and set aside.
- Sauté aromatics: In the same pot, lower heat and sauté garlic and ginger for 2-3 minutes until fragrant.
- Build the broth: Add chicken broth, miso paste, and soy sauce, whisk until miso dissolves. Return seared chicken to pot.
- Add spice and cook: Stir in chili paste, bring to a gentle boil, reduce heat, cover, and simmer for 15-20 minutes until chicken reaches 74°C (165°F).
- Prepare for serving: Remove chicken, slice into bite-sized pieces, return to broth, and adjust seasoning.
- Garnish and serve: Ladle broth into bowls, garnish with green onions, and serve hot.
Notes
Check the internal temperature to avoid overcooking the chicken. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 85mg