June 4, 2015

Chicken miso soup with brown rice and vegetables

Our town of Orange has launched well into winter with temperatures in the -4C degree range on rising so it’s no surprise that every second day we are indulging in pots of soups or stews to stay warm.

Tonight’s dinner is simple as it is delicious. It’s a soup base with a miso flavour and you can literally throw any number of vegetables into it for bulking up the nutritional value and saving on food wastage; think a few leftover carrots, limp broccoli, zucchini, peas, etc.

The image I have does not show you much of the soup as we’ve all eaten it so quickly although I have placed some in a thermos funtainer as a tester for my son’s lunch at school tomorrow.

These new thermos containers just came in today and are available to buy now on my shop site http://greenskis.bigcartel.com

Chicken and Miso soup in thermos

Chicken miso soup with brown rice and vegetables

Ingredients: (Serves 4-6) Prep time: 20 minutes

1.25L  Chicken stock home-made is preferable or low-salt bought one

Roughly chopped breast and leg pieces of meat from boiled or pre-cooked chicken (skin removed)

50 gm butter or coconut oil

pinch of chilli flakes

3 tsp fresh ginger grated

250 gm brown rice

2 cups of mixed green vegetables; broccoli and zucchini work well chopped

5-6 carrots peeled and roughly chopped

3 Tbsp mirin

2 – 2 1/2 Tbsp miso paste

1 Tbsp soy sauce

Optional: silken tofu can be substituted for chicken or added to this dish.

Method:

1. Cook brown rice in a large saucepan of water or according to instructions and set aside.

2. In a large soup pot bring chicken stock to the boil, add carrots and/or broccoli stalks, then 3 minutes later add broccoli and zucchini for another 5 minutes. Please note if using peas, kale or spinach only add in last-minute and turn off heat or down to a simmer.

3. Meanwhile in a saute pan on medium heat, melt butter adding chicken pieces with ginger, chilli until fragrant. Add mirin and soy stirring to combine and remove from heat.

4. Add chicken mixture to stock pot on a simmer and stir in miso paste. You must not overheat as it preserves the active beneficial bacteria in the miso. Turn off heat and add tofu if you prefer.

5. Spoon rice into bowls and top with soup.

Enjoy!

chicken soup thermos3

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