Chicken Miso Soup Recipe (Incredibly Rich Broth with Crispy Skin)

By Sudachi · 50 min

Ingredients

Instructions

1. Remove the skin from the chicken thigh and cut the meat into bite-sized pieces.
2. Put 1 tbsp oil into a large cold pot and lay the chicken skin flat in it. Render over low to medium-low heat until crispy and golden underneath, then flip and do the other side.
3. Move the crispy skin to a plate lined with kitchen paper.
4. In the same pot, raise the heat to medium and sear the chicken meat until no pink remains.
5. Add the onion, garlic, ginger and ¼ tsp salt, and fry until the onion is slightly softened.
6. Add the burdock, carrot and daikon, and stir-fry for 2 to 3 minutes.
7. Add the enoki, leek, 1 litre dashi and 1 tbsp sake. Bring almost to the boil, then lower the heat, cover and simmer until the root vegetables are as soft as you like.
8. Meanwhile, cut the chicken skin into thin strips.
9. Turn off the heat and stir in 1 tsp soy sauce. Dissolve 4 tbsp miso in a ladle of broth, then whisk it back into the soup.
10. Serve in bowls topped with chopped green onion and the crispy skin.

Summarized from Sudachi's video. Watch it for the details.

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