Recipe
Miso Ginger Chicken Soup
September 9, 2020
Quick facts
12 ingredients
8 steps
Ingredients
- 3 Lbs of Bonless, Skinless Chicken Thighs
- 2 Large Garlic Cloves, unpeeled and smashed. 1/2 tsp grated garlic
- 2-inch piece of ginger, thickly sliced, 1 tsp grated
- Onion, thinly sliced
- 6 Cups Chicken Broth
- 1/4 Cup Mirin
- 4 Tbsp yellow/red miso
- 1/2 Tsp gochugaru (red pepper flakes)
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Granulated Sugar
- 2 Cups Leeks, chopped into 1/2-inch pieces (white and green parts)
- Scallions
Steps
- 1
Put chicken thighs into pot, seasoning with salt and pepper.
- 2
Add smashed garlic cloves, ginger slices, onion, chicken broth, and mirin. Bring to a boil, then simmer and cook for 20 minutes.
- 3
Heat oven to 375.
- 4
Remove chicken to a baking dish. Strain broth into a bowl and place back into the pot and keep warm.
- 5
Combine miso, gochugary, grated garlic, vinegar and sugar. Add some warm broth to thin. Smear mixture over the chicken.
- 6
Bake chicken for about 20 minutes until browned.
- 7
While chicken is cooking, bring broth to a boil and adjust seasoning to taste. Add the leeks and cook until done (soft and still green; ~5 mins)
- 8
Slice chicken into pieces and divide into soup bowls. Add broth to bowls and add any remining miso mixture. Top with Scallions.