Chicken and Summer Vegetable Miso Soup With Rice

Miso soup is just a soup but together with rice makes it a delicious and satisfying soup risotto.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Prep: 8 min Cook: 8 min

Ingredients

Chicken thighs 2
Soy sauce 1 tsp
Sake 1 tsp
Salt & pepper a little each
Vegetable oil 1 tsp
Frozen summer vegetables 2 handfuls
Hot water 600ml
Dashi stock granules 2/3 tsp
Eggs 2
Miso 35-40g
Cooked rice for 2 people

Method

1
These are the frozen summer vegetables that I used. It has plenty of colourful vegetables like red onion, cherry tomato, peppers and so on.
2
Remove the skin from the the chicken and cut into bitesized pieces. Rub well with the soy sauce, sake, salt & pepper.
3
Put the oil in a pan and fry the chicken on high heat. When it's nicely browned, add the frozen summer vegetables, hot water and dashi stock granules and simmer for 5 minutes.
4
Meanwhile, make poached eggs: crack the eggs into a tea cup, pour water to the top, wrap with cling film and microwave for 70 seconds.
5
When the soup has reduced to about 400ml (which is about enough for two people), turn the heat down to medium and dissolve in the miso. Add the cooked rice and simmer for 2 minutes.
6
Serve in a soup bowl and add the poached egg on top.

Tips & Note

Poached eggs vary depending on the nature of the microwave oven, but it's worth noting that the yolks may rupture around 80 seconds.

Chicken and Summer Vegetable Miso Soup With Rice

Miso soup is just a soup but together with rice makes it a delicious and satisfying soup risotto.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Prep: 8 min

Cook: 8 min

Ingredients

Chicken thighs 2
Soy sauce 1 tsp
Sake 1 tsp
Salt & pepper a little each
Vegetable oil 1 tsp
Frozen summer vegetables 2 handfuls
Hot water 600ml
Dashi stock granules 2/3 tsp
Eggs 2
Miso 35-40g
Cooked rice for 2 people

Chicken and Summer Vegetable Miso Soup With Rice

Recipe ID :2565 Posted on 03 APR 2017

Serves 2

Prep 8min
Cook 8min
views 541
printed 0

saved 0

Miso soup is just a soup but together with rice makes it a delicious and satisfying soup risotto.

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Ingredients

Print Ingredients Email Ingredients
2
1 tsp
1 tsp
a little each
1 tsp
2 handfuls
600ml
2/3 tsp
2
35-40g
for 2 people

Method

Prep
8min
Cook
8min
1
These are the frozen summer vegetables that I used. It has plenty of colourful vegetables like red onion, cherry tomato, peppers and so on.
2
Remove the skin from the the chicken and cut into bitesized pieces. Rub well with the soy sauce, sake, salt & pepper.
3
Put the oil in a pan and fry the chicken on high heat. When it's nicely browned, add the frozen summer vegetables, hot water and dashi stock granules and simmer for 5 minutes.
4
Meanwhile, make poached eggs:crack the eggs into a tea cup, pour water to the top, wrap with cling film and microwave for 70 seconds.
5
When the soup has reduced to about 400ml (which is about enough for two people), turn the heat down to medium and dissolve in the miso. Add the cooked rice and simmer for 2 minutes.
6
Serve in a soup bowl and add the poached egg on top.

Tips & Note

Poached eggs vary depending on the nature of the microwave oven, but it's worth noting that the yolks may rupture around 80 seconds.

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