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Serving: 4

INGREDIENTS

 4 medium Potatoes, with skin (360g), finely diced (½ cm pieces)
 1 l water
 1 lemon, peel removed with peeler and finely sliced, juice reserved for serving
 3 cm ginger, peeled and sliced into thin matchsticks
 1 spring onion, finely sliced
 ¼ tsp salt
 ¼ tsp white pepper
 1 tbsp Japanese rice vinegar
 2 tbsp miso
 1 tsp miso
 2 Large Skinless Chicken breasts (320g)
 2 cups shredded cabbage
 To serve, lemon juice

DIRECTIONS

1

Fill a pot with the litre of water and the chicken breasts and slowly bring to the boil.

2

Skim the top foam layer off the surface and then add all the remaining ingredients - except for the potatoes.

3

Bring back to the boil and reduce to a simmer.

4

Chop the potato into cubes and add to the simmering broth after about 20 minutes of cooking.

5

After 40 minutes of total cooking time, remove the chicken and shred it. It should be tender and cooked through.

6

Add the 2 cups of cabbage to the broth and allow to cook for 5 minutes before stirring in the lemon juice.

7

Split the soup between four bowls and top with the shredded chicken & enjoy!

8

DID YOU KNOW?

Miso is a traditional Japanese flavour enhancer that is made by fermenting soybeans
with rice, barley and salt as well as a special fungus called koji.

Ingredients

 4 medium Potatoes, with skin (360g), finely diced (½ cm pieces)
 1 l water
 1 lemon, peel removed with peeler and finely sliced, juice reserved for serving
 3 cm ginger, peeled and sliced into thin matchsticks
 1 spring onion, finely sliced
 ¼ tsp salt
 ¼ tsp white pepper
 1 tbsp Japanese rice vinegar
 2 tbsp miso
 1 tsp miso
 2 Large Skinless Chicken breasts (320g)
 2 cups shredded cabbage
 To serve, lemon juice

Directions

1

Fill a pot with the litre of water and the chicken breasts and slowly bring to the boil.

2

Skim the top foam layer off the surface and then add all the remaining ingredients - except for the potatoes.

3

Bring back to the boil and reduce to a simmer.

4

Chop the potato into cubes and add to the simmering broth after about 20 minutes of cooking.

5

After 40 minutes of total cooking time, remove the chicken and shred it. It should be tender and cooked through.

6

Add the 2 cups of cabbage to the broth and allow to cook for 5 minutes before stirring in the lemon juice.

7

Split the soup between four bowls and top with the shredded chicken & enjoy!

8

DID YOU KNOW?

Miso is a traditional Japanese flavour enhancer that is made by fermenting soybeans
with rice, barley and salt as well as a special fungus called koji.

Japanese Miso & Potato Winter Broth