Miso soup with chicken & vegetables

4 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
6 cups Dashi (soup stock)
¼ cup Chicken breast
½ cup Carrots; finely chopped
1 cup Potatoes; finely diced
2 Scallions; chopped finely
½ cup Miso (bean paste)
Sansho (Japanese pepper),
Minced,
Dashi (Soup Stock)
(optional)
1 Nori (Japanese seaweed)
5 cups Water
1 cup Flaked dry bonito
1½ teaspoon Salt
1 teaspoon Soy sauce

Directions

In a saucepan, bring the dashi to a boil. Remove the chicken from the bone and dice. Add the vegetables and the chicken to the stock and cook low, until tender. Add the miso and cook gently another 5 minutes. Remove from heat and pour into soup bowls. Sansho may be added when serving. Rinse the nori well and place in the water in a saucepan. Bring to a boil quickly and remove the nori. Add the bonito to the still boiling broth, then remove from heat immediately and let stand about 2 minutes. Strain through a clean cloth and season with salt and soy sauce. Judi's Notes:

1) Dashi is a fish stock that is light and clear used in Japanese cooking as a soup base.

2) The recipe does not specify how much Nori (seaweed) to use. It states a quantity of 1. Try using a 5-inch piece from a sheet of Nori and if that is weak put in more.

Source: Cookbook USA

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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