Chicken Miso Soup (Torijiru)
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5.0
6 reviews
Excellent
Chicken Miso Soup (Torijiru)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 300 g boneless chicken thigh skin-on
- 1 tbsp cooking oil I used white sesame
- ½ yellow onion thinly sliced
- 1 clove garlic finely diced
- ½ tbsp ginger root finely diced
- ¼ tsp salt
- 1 burdock root (gobo) skin scrubbed, thin diagonal slices
- 1 carrot peeled, 1cm slices, halved
- ⅓ daikon radish peeled, 2cm slices, halved or quartered
- 1 bunch enoki mushrooms bottom stem/roots removed
- 1 Japanese leeks (naganegi) diagonally sliced
- 1 liter dashi stock
- 1 tbsp sake
- 1 tsp soy sauce
- 4 tbsp yellow miso paste (awase miso)
- finely chopped green onions
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Instructions
- Cut the vegetables and aromatics according to the notes on the ingredient list.
- Peel the skin off 300 g boneless chicken thigh and cut the meat into bitesize pieces.
- Add 1 tbsp cooking oil to a large cold pot and add the chicken skin. Heat on low/medium-low to allow the fat to slowly render and the skin to become crispy on both sides.
- Once crispy, remove the skin and place it on a piece of kitchen paper to remove the excess oil.
- Using the same pot, add the chicken pieces and increase the heat to medium. Stir fry until sealed all over.
- Once sealed, add ½ yellow onion, 1 clove garlic, ½ tbsp ginger root and sprinkle with ¼ tsp salt. Fry until the onion is slightly softened.
- Add 1 burdock root (gobo), 1 carrot and ⅓ daikon radish. Stir fry for 2-3 minutes.
- Now add 1 bunch enoki mushrooms, 1 Japanese leeks (naganegi), 1 liter dashi stock and 1 tbsp sake.
- Mix and bring to almost boiling, then lower the heat to simmer and cover with a lid. Simmer until the root vegetables are softened to your liking.
- While the soup is simmering, cut the chicken skin into thin strips.
- Turn off the heat and add 1 tsp soy sauce. Place 4 tbsp yellow miso paste (awase miso) on a mesh spoon or ladle and dip it in the broth. Whisk in the spoon until loose enough to incorporate into the rest of the soup.
- Pour into serving bowls and top with finely chopped green onions and the crispy chicken skin from earlier.
- Enjoy!
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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