Japanese Miso & Potato Winter Broth
Serving: 4
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Directions
- Fill a pot with the litre of water and the chicken breasts and slowly bring to the boil.
- Skim the top foam layer off the surface and then add all the remaining ingredients – except for the potatoes.
- Bring back to the boil and reduce to a simmer.
- Chop the potato into cubes and add to the simmering broth after about 20 minutes of cooking.
- After 40 minutes of total cooking time, remove the chicken and shred it. It should be tender and cooked through.
- Add the 2 cups of cabbage to the broth and allow to cook for 5 minutes before stirring in the lemon juice.
- Split the soup between four bowls and top with the shredded chicken & enjoy!
- 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