Chicken Ginger Miso Soup
Equipment
- Medium-sized pot
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Ladle
Ingredients
1 lb chicken breast, thinly sliced
4 cups chicken broth
3 tbsp white miso paste
2 tbsp fresh ginger, grated
3 cloves garlic, minced
1 tbsp soy sauce
1 tbsp sesame oil
1 cup sliced mushrooms
1 cup baby spinach
2 green onions, chopped
1 tbsp mirin (optional)
Salt and pepper to taste
Instructions
Prepare The Chicken
- Start by thinly slicing the chicken breast. I like to season it with a pinch of salt and pepper for extra flavor.
Sauté Aromatics
- In a medium-sized pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic. Sauté for about 2 minutes until fragrant.
Cook The Chicken
- Add the sliced chicken to the pot. Cook until it’s no longer pink, which takes about 5 minutes.
Add Broth And Soy Sauce
- Pour in the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat to a simmer.
Incorporate Miso Paste
- In a mixing bowl, whisk together the miso paste and a small amount of the hot broth until smooth. This step ensures the miso paste dissolves easily without clumping. Add the mixture back to the pot.
Add Vegetables
- Toss in the sliced mushrooms and let the soup simmer for another 5 minutes. Then, add the baby spinach and mirin, stirring until the spinach wilts.
Final Touches
- Taste the soup and adjust the seasoning with salt and pepper. Sprinkle the chopped green onions on top before serving.
Notes
I always use fresh ginger and garlic in this recipe. It makes a big difference in flavor compared to powdered versions. Fresh ingredients really elevate the dish.