I love Miso Soup! Miso is so healthy I find it almost cleansing. I never realised how easy it would be to make at home. A few months ago I discovered a supermarket in the basement of a mall I frequent. It’s called Meida Ya, a large Japanese supermarket selling global products with a separate section dedicated to japanese food including dine in outlets selling freshly made sushi or, my personal favourite, Katsu Curry. I have tried a few new japanese recipes since finding this store, the difficulty is trying to find the correct products as all the writing is in japanese, sometimes with a small white tag on the back with the English product name. Mostly I just ask someone who looks like they know what they’re doing! I have found out recently that you can get all the ingredients for this recipe from the japanese section of your local large supermarket.
Traditionally, Miso Soup contains tofu. Now let me tell you this, I CAN NOT stand tofu! It’s not just the texture or the taste, it’s the way it sits in the soup as if to say ‘hey! i know i look like some tasty cheesy feta, but I’ll show you!’ it tries to trick you every time into giving it another try just to make sure you don’t like it, and as soon as it hits the inside of my mouth it triggers that gag reflex, like some cold, solidified, instant custard, yuck! Well I have had enough of the tofu tricks and replaced it with poached chicken breasts (take that tofu!).
Here’s the recipe for my Chicken Miso Soup!
Makes 4 large servings:
For the poached chicken
- One Carrot
- One Celery Stick
- One Bay Leaf
- 3 Black Peppercorns
- 3 Whole Chicken Breasts
For the Miso Soup
- 40g Dashi – dashi is a japanese stock, if you can’t get your hands on it, make sure you use some top quality chicken stock
- 3 Pints of boiling water
- 4 Spring onions, finely sliced
- 1 Sheet of Wakame (edible seaweed)
- 4 Tbsp white miso paste
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- Cooked Edamame topped with a pinch of Maldon Salt
Start by placing the ingredients for the poached chicken in a saucepan and fill with water until the chicken is just about covered. Turn the heat on low and simmer for around 20 minutes. Next, get your water boiling in a separate saucepan, whilst this is getting up to heat, soak the wakame in cold water for a couple of minutes. Add to the pan along with the spring onions. Pop your miso paste into a small container, this needs to be watered down before adding to the main soup pan as it will stay in lumps if you don’t. Add a laddle of the stock mixture to your miso container and mix with a fork until completely combined. Slowly add this to the stock mixture whilst stirring continuously. Make sure that you keep the heat gentle, if you boil miso, the heat kills the aroma. Next add the soy sauce and mirin, and continue to stir gently. Check your chicken is cooked by cutting one chicken breast lengthways. Once it’s white the whole way through, drain the pan and cut into chunks before adding to the soup. Stir gently before pouring into bowls and enjoying with Edamame.
I’d just like to take this opportunity to apologise to any tofu lovers out there. If any of you have a recipe that you think will make me fall in love with it then please contact me to try it out.