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Meaty with a dash of veggies

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Chicken, duck & turkey Lunch / Dinner Soups

Chicken miso soup

Published: 05.17.2012 » Last updated: 10.01.2022

Rice, a light vegetable dish like fried breaded okra and this chunky chicken miso soup with chayote cubes make a delicious meal on warm and humid days.

Chicken miso soup

Vegetables and a little meat served with lots of fluid are definitely easier to digest and they won’t raise your body temperature too much. We just have to get creative in fighting tropical heat which can get really offensive at times.

Don’t like chayote? Substitute another chunky and neutral tasting vegetable like potato or white cabbage. If you prefer a leafy vegetable, bok choy or wombok are good choices to add to chicken miso soup. If you need more miso soup inspiration, check these out.

Miso soup with mushroom balls, shiitake and shimeji

Mushroom miso soup

Pork and vegetables miso soup (tonjiru / butajiru)

Pork and vegetables miso soup (tonjiru / butajiru)

Mushroom miso egg drop soup

Mushroom miso egg drop soup

Chicken miso soup

Connie Veneracion
Think of miso soup as a canvas. When you want it chunky, add meat and vegetables. That's the idea behind this delicious chicken miso soup. Filling but still light enough for warm days.
Chicken miso soup
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 2 tablespoons cooking oil
  • 6 chicken thigh fillets I like them with then skin on, cut into half-inch cubes
  • 1 onion thinly sliced
  • ½ teaspoon grated ginger
  • 1 large chayote peeled, cored and cut into ¾-inch cubes
  • fish sauce to taste
  • 1 packet dashi granules about two tablespoons
  • 2 heaping tablespoons miso paste
  • drizzle sesame seed oil
  • sliced scallions to garnish

Instructions
 

  • Heat the cooking oil in a pot.
  • Add the chicken and cook, stirring occasionally, until no longer pink. Add about a tablespoonful of fish sauce, stir, continue cooking until the mixture is almost dry.
  • Add the sliced onion and grated ginger. Cook, stirring often, until fragrant, about a minute.
  • Add the chayote cubes. Pour in about six cups of water. Bring to the boil, lower the heat, cover and simmer for about 15 minutes or until the chayote cubes are tender.
  • Add the dashi. Stir. Turn off the heat.
  • Take about a quarter cup of the broth, pour into a bowl, add the miso paste and stir until smooth and pourable. Pour the mixture into the pot. Stir. Taste. Add more fish sauce, if needed.
  • Drizzle in a little sesame seed oil. Sprinkle with the sliced scallions. Serve.

Connie Veneracion

Lawyer by education. Journalist by accident. Home cook and writer by passion. Photographer by necessity. Good food, coffee and wine lover forever. Read more about me and Umami Days. Find me on Flipboard, Substack and Pinterest.

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