I was recently sent some Yutaka Organic Miso Paste and was keen to try it so I spent some time looking through my cookbooks and online and came up with a nice chicken miso soup recipe which is a combination of all I’ve seen.
Don’t know what miso is? It’s a mix of fermented soybeans, rice, water and salt. Sounds weird? Try it, its great!
- 2 chicken breasts
- 2-3 sliced chestnut mushrooms
- 1 large tbsp Yutaka Organic Miso Paste
- 2 nests of noodles (eg the straight to wok ones)
- 1 large carrot cut into julienne strips
- 4 spring onions sliced
- Thumb sized piece of fresh ginger finely diced
- Small handful of fresh coriander
- 1 tsp chopped lemongrass (I use the ‘lazy’ variety)
- 1 chilli finely sliced
- 500ml chicken stock
- Shredded savoy cabbage (as much or as little as you want)
- Soy sauce to season
- Cook your chicken – you can poach or oven cook and then cut/ shred. Alternatively, you could use pre-cooked.
- Put the stock in a large saucepan and bring to a rolling boil. Add the miso paste and stir thoroughly into the stock.
- Once the stock & miso are simmering, add the vegetables, chilli, lemongrass and ginger. 1 minute later, add the noodles. Simmer gently for 5 minutes.
- Stir in the chicken and add soy sauce if you think it needs it.
- In the traditional way, add half the spring onions to the bottom of each bowl, top with the noodle soup and then sprinkle the rest on top, along with the fresh coriander.