Soup > Asian Soups > Japanese Soups > Miso Soup

Miso-Ginseng Chicken Soup Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 8 cups water
- 1 onion, chopped
- 4 cloves garlic, minced
- 2-inch piece ginger, sliced
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons ginseng root, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Ladle
- Soup bowls

Step-by-step instructions:

1. In a large pot, add the chicken pieces, water, onion, garlic, and ginger. Bring to a boil over high heat.

2. Reduce the heat to low and let the soup simmer for 30 minutes.

3. Remove the chicken pieces from the pot and set aside to cool.

4. Add the miso paste, soy sauce, rice vinegar, honey, sesame oil, and ginseng root to the pot. Stir well to combine.

5. Add the shiitake mushrooms and bok choy to the pot. Let the soup simmer for an additional 10 minutes.

6. Shred the chicken into bite-sized pieces and add them back into the pot. Let the soup simmer for another 5 minutes.

7. Season the soup with salt and pepper to taste.

8. Ladle the soup into bowls and serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 15g
- Protein: 35g

Substitutions for ingredients:
- Chicken can be substituted with turkey or tofu for a vegetarian option.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Bok choy can be substituted with spinach or kale.

Variations:
- Add noodles or rice for a heartier meal.
- Add chili flakes for a spicy kick.
- Add lemongrass for a citrusy flavor.

Tips and tricks:
- Use a sharp knife to cut the chicken into pieces.
- Skim off any foam that rises to the top of the soup while simmering.
- Taste the soup before adding salt as miso paste and soy sauce are already salty.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.

Presentation ideas:
- Garnish the soup with chopped scallions or cilantro.

Pairings:
- Serve with a side of steamed rice or crusty bread.

Suggested side dishes:
- Steamed vegetables or a side salad.

Troubleshooting advice:
- If the soup is too salty, dilute it with more water.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before consuming.

Food history:
- Miso soup is a traditional Japanese dish that has been consumed for centuries.

Flavor profiles:
- Savory, umami, and slightly sweet.

Serving suggestions:
- Serve hot as a comforting meal on a cold day.

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Region: Korean

Taste: Savory, Umami, Herbal, Nutty, Aromatic