This delicious miso soup is loaded with yum! Tender carrots, pak choi, kale, mushrooms, and chicken are all the stars of this dinner show. This dish is light, flavourful and the perfect accompaniment to a cold winter’s night!
Miso Chicken Soup
Miso Chicken Soup
with pak choi, sesame seeds & mushrooms
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Button Mushrooms
- Carrot
- Chicken
- Chicken Stock
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Kale
- Low-Sodium Soy Sauce
- Miso Paste
- Pak Choi
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
BROWN THE MUSHIES
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 3-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste.
BUILDING FLAVOUR
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the Carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 400ml of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer.
POACH THE CHICKY
Once the soup is simmering, lower the Chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through.
WILT THE CHOI
Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
FINISH UP
Place the miso paste in a small bowl and mix in 1 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded Kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally.
SAVOUR THE FLAVOUR!
Bowl up a generous helping of the Chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!
BROWN THE MUSHIES
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 3-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste.
BUILDING FLAVOUR
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the Carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 800ml of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer.
POACH THE CHICKY
Once the soup is simmering, lower the Chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through.
WILT THE CHOI
Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
FINISH UP
Place the miso paste in a small bowl and mix in 2 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded Kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally.
SAVOUR THE FLAVOUR!
Bowl up a generous helping of the Chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!
BROWN THE MUSHIES
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 4-5 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste.
BUILDING FLAVOUR
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the Carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 1.2L of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer.
POACH THE CHICKY
Once the soup is simmering, lower the Chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through.
WILT THE CHOI
Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
FINISH UP
Place the miso paste in a small bowl and mix in 3 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded Kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally.
SAVOUR THE FLAVOUR!
Bowl up a generous helping of the Chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!
BROWN THE MUSHIES
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 4-5 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste.
BUILDING FLAVOUR
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the Carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 1.4L of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer.
POACH THE CHICKY
Once the soup is simmering, lower the Chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through.
WILT THE CHOI
Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
FINISH UP
Place the miso paste in a small bowl and mix in 4 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded Kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally.
SAVOUR THE FLAVOUR!
Bowl up a generous helping of the Chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Miso Chicken Soup?
The preparation time for Miso Chicken Soup with pak choi, sesame seeds & mushrooms is between 20 and 35 minutes.
What is the total time required to make Miso Chicken Soup with pak choi, sesame seeds & mushrooms?
The total time required to make Miso Chicken Soup with pak choi, sesame seeds & mushrooms is between 40 and 60 minutes.
How many servings does Miso Chicken Soup provide?
4 servings
What are the main ingredients in Miso Chicken Soup?
Black Sesame Seeds, Button Mushrooms, Carrot, Chicken, Chicken Stock, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Kale, Low-Sodium Soy Sauce, Miso Paste, Pak Choi
What is the nutritional information of Miso Chicken Soup?
Calories: 383, Carbs: 30 grams, Fat: grams, Protein: 47.9 grams, Sugar: 12.1 grams, Salt: 1816 grams
How do I prepare Miso Chicken Soup?
WILT THE CHOI: Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season. BUILDING FLAVOUR: Return the pot to a medium-high heat with a drizzle of oil. When hot, add the carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 800ml of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer. BROWN THE MUSHIES: Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 3-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste. POACH THE CHICKY: Once the soup is simmering, lower the chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through. FINISH UP: Place the miso paste in a small bowl and mix in 2 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally. SAVOUR THE FLAVOUR!: Bowl up a generous helping of the chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!
What should be prepared from my kitchen to make Miso Chicken Soup?
Black Sesame Seeds, Button Mushrooms, Carrot, Chicken, Chicken Stock, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Kale, Low-Sodium Soy Sauce, Miso Paste, Pak Choi
How many calories does Miso Chicken Soup have?
383 calories
How much fat content does Miso Chicken Soup have?
grams
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