miso chicken & veggie soup
Fresh healthy and delicious
►
yield
6 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For miso chicken & veggie soup
-
2boneless skinless chicken thighs small dice
-
1 Tbspolive oil
-
1carrot thinly sliced
-
3green onions white and dark green parts separated
-
1 cshiitake mushrooms sliced
-
1 ceach broccoli and cauliflower florets
-
1head baby bok choy light green and dark green parts separated.
-
1/2 cenoki mushrooms
-
1 Tbspfresh ginger grated
-
4 clovegarlic minced
-
8 cchicken stock
-
1 Tbspeach soy sauce, rice vinegar, rice wine or sherry, garlic chili paste
-
1/4 cmiso paste
-
fresh cilantro and chili oil for garnish
How To Make miso chicken & veggie soup
-
1Place the oil in a large Dutch oven. Add the chicken and cook 1 minute. Add the carrots, broccoli, cauliflower, white parts of green onion, shiitake mushrooms, garlic, ginger, and light green parts of the bok choy.
-
2Cook 2 minutes. Add the chicken stock, soy sauce, rice vinegar, rice wine and garlic chili paste. Cook 5 minutes.
-
3Mix some of the broth with the miso paste until miso is dissolved. Add to the pot. Add the Enoki mushroom, dark green parts of the green onions and bok choy.
-
4Cook 2 more minutes. Ladle in bowls and garnish with cilantro and chili oil
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT