Miso Chicken Rice Soup Recipes
MISO CHICKEN & RICE SOUP
Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 20m
Number Of Ingredients 8
Steps:
- Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.
- Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
- Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.
Nutrition Facts : Calories 274 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 3.1 milligram of sodium
CHICKEN MISO SOUP
This unique version of chicken soup is packed with vegetables in a savory miso broth.
Provided by Joaquin de la Concepción
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
- Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.
Nutrition Facts : Calories 222 calories, Carbohydrate 26.4 g, Cholesterol 46.9 mg, Fat 6.4 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 558.7 mg, Sugar 9.1 g
MISO CHICKEN
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
- Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram
MISO SOUP RECIPE (WITH CHICKEN, NOODLES, SHIITAKE MUSHROOMS)
Miso Soup bursting with chicken, noodles and vegetables swimming in a steaming hot, savory, salty broth is a meal-in-one all made in ONE POT in 30 Minutes! It's a hearty, comforting, satisfying dinner packed with multi-dimensional miso flavor. The chicken, noodles and vegetables all cook in one pot for an easy dinner with even easier cleanup!
Provided by Jen
Categories Main Course Main Dish
Time 25m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don't cook through. Remove to a plate.
- Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and sauté 3 minutes. Add mushrooms, ginger and garlic and sauté for 1 minute.
- Add chicken BACK TO POT followed by chicken broth, soy sauce, rice vinegar, rice wine, and chili paste. Bring to a boil then reduce heat to medium-low and gently simmer for 10 minutes or until chicken is tender enough to shred. Remove chicken and shred when cool enough to handle. Continue to simmer soup without chicken if you like more tender mushrooms.
- Add ¼ cup miso paste to a medium bowl. Add a ladleful of hot broth then whisk until the miso is completely dissolved. Set aside.
- Add rice noodles and bell peppers to pot. Simmer 2 minutes then turn off heat. Add bok choy, shredded chicken and entire miso mixture. Cover pot just until noodles are al dente and bok choy is wilted, 1-2 minutes.
- Do NOT simmer/boil the soup with the miso, as the miso will become gritty.
MISO SOUP
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g
MISO CHICKEN
Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, this Miso Chicken is very moist, flavorful, and delicious. Serve over steamed rice and drizzle extra miso sauce on top!
Provided by Namiko Chen
Categories Main Course
Time P1DT25m
Number Of Ingredients 7
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 350 kcal, Carbohydrate 7 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 598 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN MISO SOUP RECIPE
A chicken miso soup is a healthy, light soup using Japanese miso that's perfect if you're watching the calories or have a cold coming on
Provided by Jessica Dady
Categories Dinner, Lunch, Snack
Time 15m
Yield Serves: 2
Number Of Ingredients 7
Steps:
- Pour 600ml (1 pint) boiling water into a pan and whisk in the miso paste.
- Add the rest of the ingredients, except the cabbage, and simmer for 10 mins.
- Stir in the cabbage, cook for 3 mins and serve.
Nutrition Facts : @context https, Calories 143 Kcal, Sugar 2.5 g, Fat 3.5 g, SaturatedFat 0.9 g, Sodium 1.06 g, Protein 22.6 g, Carbohydrate 5.4 g
CHICKEN NOODLE MISO SOUP
A delicious chicken and noodle miso soup with spinach and mushrooms
Provided by zenalae
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Marinate the chicken in the soy sauce for a couple of hours with some of the seasoning.
- In a large pan, tip in the chicken with the excess soy sauce and the chopped onion and the rest of the seasoning of your choice and brown all over. Add the chicken stock and the miso with the water. There should be enough liquid to cover the chicken with room for everything else. leave to simmer for half an hour.
- After half an hour, tip in the mushrooms in and simmer gently. Then add the rice noodles after another 10 mins, (rice noodles are best for this dish but if you cant get them, thin egg noodles will do.)
- Just before the noodles are ready, add the spinach for the last 5 mins.
- Ladle into bowls and serve with home made bread.
More about "miso chicken rice soup recipes"
MISO CHICKEN AND RICE SOUP - HORCHATA LATTE - MIMI …
From miminewman.com
Estimated Reading Time 3 mins
- First, sautee some aromatics -- 1 finely chopped onion, 3 chopped celery stalks, and 3 tablespoons (about 3 inches if you're guesstimating how much ginger root to use) of finely chopped ginger with 1 tablespoon of vegetable oil. Add in 1 heaping tablespoon of miso paste and stir to combine. If you're not using leftover cooked chicken, this is when you add in ground chicken and stir to brown the meat.
- Add in 1 cup of rice and 10 cups of chicken broth. I really love and recommend Better than Bouillon for chicken broth, when I don't have the time to make my own stock from scratch.
- Let it all cook on medium heat for 20-30 minutes, until the rice is a little past al-dente - it's okay if it's a bit mushy. Taste for seasoning -- if it needs more salt, add in a teaspoon of kosher salt, and let it cook for a minute longer if you added in salt towards the end.
COZY MISO CHICKEN AND RICE SOUP {WHOLE FOODS + LOW …
From sweetcayenne.com
5/5 (2)Total Time 45 minsCategory SoupCalories 234 per serving
- Heat oil over medium heat in a heavy-bottomed Dutch oven or pot. While the oil heats, season all sides of the chicken thighs with salt and pepper. Brown the thighs in the oil for 2 minutes on each side. Remove the thighs from pot and set aside on a plate.
- Reduce heat to medium-low. Add the shallot, mushrooms, celery and stems from the bok choy. Cook, stirring frequently, until translucent and slightly softened, about 5 minutes. Add the mirin and white miso, stirring to coat the veggies. Add the chicken thighs back to the pot, along with the chicken stock. Bring to a slow boil over medium-high heat. Add the rice and reduce heat to a simmer. Simmer over low heat for 30 minutes with the lid on, stirring occasionally, until the chicken is fork-tender and easily shreds. During the last 10 minutes of simmering, stir in the bok choy leaves.
- Remove the chicken thighs from the pot. Use two forks to remove and shred the meat off of the bone. Add the shredded chicken back to the pot. Stir to heat through.
- Serve the soup hot with desired garnishes. Enjoy and store leftovers in the fridge for up to 3 days.
CHICKEN AND RICE MISO SOUP - THE SLIMMING FOODIE - EASY ...
From theslimmingfoodie.com
Servings 2Estimated Reading Time 1 min
- Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through (check that they aren't pink in the middle when you remove from pan, and give them a little longer if they are). Remove from the pan and shred the meat
- Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
- Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.
MISO CHICKEN & RICE SOUP - MISO RICE SOUP | RECIPE | ITSU
From itsu.com
Servings 2Total Time 20 minsCategory Main
- Stir fry the vegetables until tender. Drain the rice and add the rice and chicken back into the pan
- Add the sachet of itsu miso and gently fry everything for 1 minute. Add 1 large mug of boiling water and simmer gently for 5 minutes
MISO CHICKEN NOODLE SOUP RECIPE - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
Cuisine Asian FusionTotal Time 35 minsCategory SoupCalories 590 per serving
- In a large Dutch oven or stock pot, heat the canola oil over medium-high heat. Add in garlic, mushrooms, green onions, carrots, and ginger. Sauté for about 3-4 minutes, until fragrant.
- Meanwhile, fill a medium stock pot with water and bring to a boil. Add in the rice noodles, lower heat to medium and boil according to directions, around 5 minutes, until al dente. Drain in a colander under cold water, and set aside.
- Add the chicken stock to the sautéed veggies and bring to a boil. Lower the heat to simmer and add in the soy sauce, miso and sambal oelek. Stir until miso is dissolved into the broth. Simmer for 10 minutes. Just before ready to serve, drop in the baby bok choy and slices of chicken. Stir until chicken is just cooked through, about 4-5 minutes. (Do not overcook!)
- To serve, add some rice noodles at the bottom of the soup bowl and ladle the soup stock on top. Garnish the soup with sliced eggs and fresh cilantro.
MISO BROTH RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 2Total Time 40 minsCategory Healthy MealsCalories 521 per serving
- Put the porcini in a small bowl and just cover with boiling water to rehydrate them.Meanwhile, peel the onion and cut into eighths, then place in a medium pan on a medium-high heat with 1 teaspoon of grountnut oil.
- Cook for a few minutes, or until dark golden, stirring occasionally, while you peel and matchstick the ginger.
- Reduce the heat to medium-low, then add the ginger, miso paste and stock, along with the porcini and soaking water, leaving the last gritty bit behind.
CHICKEN AND VEGETABLE MISO SOUP RECIPE - BON APPéTIT
From bonappetit.com
4.4/5 (66)Estimated Reading Time 3 minsServings 4Total Time 1 hr
- White miso can be found at Japanese markets, natural foods stores, and in the refrigerated section of some supermarkets. Hot chili paste can be found at Asian markets and in the Asian foods section of many supermarkets.
- Heat oil in a large pot over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring, until vegetables are just beginning to soften and beginning to brown, 5–7 minutes.
- Add broth and miso and bring to a boil. Add chicken, reduce heat, and simmer, partially covered, until chicken is cooked through, 15–20 minutes. Remove chicken from broth, shred with 2 forks, and return to pot. Add bok choy, cover pot, and cook until bok choy is wilted, about 3 minutes.
MISO CHICKEN WITH BROWN RICE RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 344 per servingServings 4
- Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done. Remove packets from steamer; let stand 5 minutes. Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.
- Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates. Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.
MISO SOUP WITH RICE - THIS MAMA COOKS! ON A DIET
From thismamacooks.com
5/5 (2)Total Time 15 minsCategory SoupsCalories 225 per serving
- Place water and miso in a small saucepan over medium-high heat. Use a spoon to break up and mix miso into the water as it heats.
- Add two already heated in the microwave Minute Ready to Serve Rice cups. Stir to break up any clumps of rice.
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5/5 (2)Total Time 35 minsCategory Quick And EasyCalories 1663 per serving
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