Vegetablesudoninchickenmisobroth Recipes

CHICKEN MISO SOUP

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.

MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH

Steps:

• Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
• In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
• Bake chicken until browned and glazed, about 20 minutes.
• While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
• To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.

VEGETABLES & UDON IN CHICKEN - MISO BROTH

Steps:

• Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
• Simmer uncovered 2 hours.
• Strain through muslin lined strainer into large bowl.
• Reserve stock, discard bones and veges.
• Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
• Stand about 20 minutes or until just tender; drain.
• Discard stems, slice caps thinly.
• Bring stock to boil.
• Add miso, ginger and sauce, simmer uncovered 5 minutes.
• Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
• Stir in extra carrot and green onion; sprinkle with nori.