Chicken Miso Broth
From gourmetana 9 years ago
- 1h30m to make
- Serves 8
This broth is so delicious, light and versatile you can drink it as is, make an asian soup, use as a stock, you name it. The photo is my version of a dumpling soup, will post the dumplings' recipe another day.
Ingredients
- 1 whole free range chicken, 2,5 pounds shopping list
- 1 big piece of ginger, peeled and cut into chunks (the size of about 2 thumbs) shopping list
- 8 of spring onions, whole shopping list
- 1 tbsp bonito flakes shopping list
- 4 tbsp miso paste, I used light miso but you can definitely use dark shopping list
- 1 tbsp mirin shopping list
- 3 tbsp soy sauce shopping list
- 1 tbsp rice vinegar shopping list
How to make it
- Place the chicken, breast side up on a big stock pot.
- Add ginger, spring onions and miso paste. Cover with water until the breast is just covered.
- Let it simmer until the chicken is cooked, I let mine cook for a full hour.
- Take the chicken off the stock and add 4 cups of boiling water. Add the bonito flakes, mirin and soy sauce and let it simmer for 10 min. At this point taste the broth and if you feel it needs more salt, please add it or just add more soy sauce. Take the pot off the heat and add the vinegar.
- It is ready to use. Freezes well.
- ***The longer you let this broth simmer, the more flavours it will develop.
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