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Japanese Miso Chicken Soup | Warming with Shiitake & Pak Choi
(0)
30 min
Quick
Gurkerl Küche
Eine wärmende japanische Hendlsuppe mit milder weißer Miso-Paste, saftiger Hendlbrust, feinen Shiitake-Pilzen und frischem Pak Choi. Vollgepackt mit Umami, Ingwer und Sesam – das perfekte Wohlfühlessen für kühle Herbstabende.
Ingredients
Preparation method
Preparation
Pat the chicken breast dry and cut into thin, bite-sized strips. Wash the pak choi, separate the leafy greens, and cut the crisp white stalks into strips.
Gently brush the shiitake mushrooms clean, remove the tough stem ends, and cut the caps into thin slices. Peel and finely grate the ginger, and finely chop the garlic cloves. Wash the spring onions and cut into thin rings, setting aside the dark green parts for garnishing later.
Soup Base & Cooking
Heat the sesame oil in a pot over medium heat. Gently sauté the garlic, grated ginger, and the white parts of the spring onions for about 1 minute until fragrant.
Chef's tip
Never add miso paste to rolling boiling soup: excessive heat destroys its delicate umami flavor and valuable nutrients. Always stir it in off the heat.
For an even richer flavor, you can briefly dry-toast the sesame seeds in a small pan before serving until golden brown and fragrant.
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