cookChicken and Vegetable Miso Soup

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.
From: bonappetit.com SERVES 4

1 medium onion, chopped
6oz. shiitake mushrooms, stems removed, caps sliced
2 celery stalks, thinly sliced
Kosher salt
2 Tbsp. vegetable oil
3 Tbsp. white miso
2 skinless, boneless chicken breasts (about 1 lb.), each cut crosswise into 3 pieces
4 heads baby bok choy (about 12 oz.), trimmed, cut into bite-size pieces
Chopped avocado, lime wedges, hot chili paste (such as sambal oelek), and cilantro leaves (for serving)
6 cups low-sodium chicken broth

Heat oil in a large pot over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring, until vegetables are just beginning to soften and beginning to brown, 5–7 minutes.

Add broth and miso and bring to a boil. Add chicken, reduce heat, and simmer, partially covered, until chicken is cooked through, 15–20 minutes. Remove chicken from broth, shred with 2 forks, and return to pot. Add bok choy, cover pot, and cook until bok choy is wilted, about 3 minutes.

Serve soup with avocado, lime wedges, chili paste, and cilantro.

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