Miso Chicken Soup
Posted: | Categories: Recipes | Tags:soup winter
Miso Chicken Soup
Rated 5.0 stars by 1 users
The key to this flavorful soup is an entire roast chicken. Sounds crazy, I know, but it gives the soup the most incredible flavor. This makes a lot of soup, so be prepared to take some over to your neighbors or stash some away in the freezer for another day. If you don’t like cilantro, use parsley.
Ingredients
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4-5 lb. whole chicken
For the marinade
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1 tablespoon Dijon mustard
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6 garlic cloves, grated with a microplane
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1 tablespoon minced ginger
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Juice of ½ lemon
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2 tablespoons tamari
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2 tablespoons white miso paste
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½ teaspoon salt
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Black pepper
For the soup
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1 tablespoon olive oil
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1 large carrot
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2 yellow onions
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1 celery stalk
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2 - 5.3 oz containers enoki mushrooms
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1 cup baby corn
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6-8 cups vegetable broth or water
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2 cups cooked rice (or 1 cup uncooked rice)
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1 large handful cilantro, finely chopped
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3 garlic cloves
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Juice of ½ lemon
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½ teaspoon salt
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Black pepper
Directions
Preheat the oven to 450°F.
- Flip the chicken to be breast-side down and use kitchen shears to remove the backbone. Flip the chicken back over and pull the wings to rest on the surface. Press down on the breastbone until you hear it crack, so the chicken stays flat to cook.
- Make the marinade. In a medium bowl, whisk together the mustard, garlic, ginger, juice of ½ lemon, tamari, miso, ½ teaspoon salt, and a few turns of black pepper to make a paste.
- With a gloved hand, rub the paste all over the chicken, getting it under the skin and on the inside. Use all of the paste to fully cover the chicken.
- Place the chicken on a sheet pan and bake for 50 minutes, until the chicken is golden brown on top.
- While the chicken cooks, start the soup. Set a large pot over medium heat and add the olive oil.
- Chop the carrot, onions, and celery, and add them to the pot. Cook for 5-7 minutes, until translucent.
- Roughly chop the mushrooms and cut the baby corn into ½” pieces, removing the nubs at the end.
- Remove the chicken from the oven and transfer it, whole, to the pot. Add the baby corn and mushrooms, then pour in broth to cover. Bring the liquid to a boil, then lower the heat to a simmer and cover. Cook for one hour to let the flavors meld.
- After an hour, remove the chicken from the pot and shred the meat. Return the meat to the pot.
- Add the rice and cilantro, then grate the garlic directly into the soup. If you’re using uncooked rice, let it cook in the soup for 15-20 minutes until tender. Stir in the juice of ½ lemon, another ½ teaspoon salt, and a few more turns of black pepper. Taste and adjust seasonings as needed.
- Serve immediately and store any leftovers in airtight containers in the fridge, or freeze for up to 3 months.
What You'll Need
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