Miso Soup with Mushrooms
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Miso Soup with Mushrooms
Ingredients
- Four Rice Blend - 5.3 oz
- Dried Chinese mushrooms - 0.7 oz
- Spanish onions - 1 head
- Peanut Butter - 1 teaspoon
- Ginger - 0.4 oz
- Miso Paste - 1 teaspoon
- Chicken Broth - 27 fl oz
- Turnips - 6 pieces
- Rice Vinegar for Sushi - 0 fl oz
- Skin-On Chicken Breasts - 7.1 oz
- Kale - 3.5 oz
- Dried Nori Seaweed - 1 piece
- Enoki mushrooms - 1.8 oz
- Shimeji mushrooms - 1.8 oz
- Oyster Mushrooms - 1.8 oz
- Salt - to taste
Step by Step guide
Step 1
Cook the rice according to the package instructions.
Step 2
Place the white mushrooms in a small bowl and pour boiling water over them to hydrate.
Step 3
Meanwhile, peel the onion and cut it into eighths, then place it in a medium-sized skillet over medium-high heat with 1 teaspoon of peanut oil. Cook for a few minutes or until dark golden brown, stirring occasionally. Cut the ginger into matchsticks.
Step 4
Reduce the heat to medium-low, then add the ginger, miso paste, and broth, along with the white mushrooms and soaking water. Cover and simmer for 20 minutes.
Step 5
Cut the radishes in half, place them in a bowl, drizzle with a little vinegar and a small pinch of salt, and set aside for quick pickling.
Step 6
Finely chop the chicken and cut the kale and nori into small pieces, removing any tough stems from the kale. Chop the mushrooms, leaving the smallest ones whole, and mix everything with the broth.
Step 7
Cover again and cook for 4 minutes or until the chicken is fully cooked. Divide the rice among bowls, then top with the radishes.
Step 8
Bring the broth to readiness, pour it into bowls, and serve.
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