6 cup dashi (soup stock)
1/4 cup chicken breast
1/2 cup carrots, finely chopped
1 cup potatoes, finely diced
2 scallions, chopped finely
1/2 cup miso (bean paste)
1 sansho (japanese pepper),
1 minced,
1 dashi (soup stock)
1 (optional)
1 nori (japanese seaweed)
5 cup water
1 cup flaked dry bonito
1 1/2 tsp salt
1 tsp soy sauce
A Recipe for
Miso Soup With Chicken & Vegetables
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This Recipe for Miso Soup With Chicken & Vegetables is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Miso Soup With Chicken & Vegetables from the recipe cookbook of Recipes-to-go (Asian)
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In a saucepan, bring the dashi to a boil. Remove the chicken from
the bone and dice. Add the vegetables and the chicken to the stock
and cook low, until tender. Add the miso and cook gently another 5
minutes. Remove from heat and pour into soup bowls. Sansho may be
added when serving. Rinse the nori well and place in the water in a
saucepan. Bring to a boil quickly and remove the nori. Add the
bonito to the still boiling broth, then remove from heat immediately
and let stand about 2 minutes. Strain through a clean cloth and
season with salt and soy sauce.
Judi's Notes:
1) Dashi is a fish stock that is light and clear used in Japanese
cooking as a soup base.
2) The recipe does not specify how much Nori (seaweed) to use. It
states a quantity of 1. Try using a 5-inch piece from a sheet of
Nori and if that is weak put in more.
Source: Cookbook USA
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Serves: 4
Miso Soup With Chicken & Vegetables Recipe brought to you by Recipes To-Go