Miso Chicken Broth

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    290

This classic Japanese broth is like a hug from within. It's delicious on its own, or pour over cooked rice noodles for a more filling lunch.

recipe updated 20 Feb 2019

Ingredients

  • Chicken breast icon
    Chicken breast
    2 (225g)
  • Button mushroom icon
    Button mushroom
    250g (about 8¼)
  • Ginger icon
    Ginger
    2½ tsp
  • Water icon
    Water
    1.2 liters (1200ml)
  • Pak choi icon
    Pak choi
    2 (250g)
  • Spring onion icon
    Spring onion
    4 (60g)
  • Coriander icon
    Coriander
    4 tbsp (7g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Carrot icon
    Carrot
    1 (50g)
  • Chilli flakes icon
    Chilli flakes
    2 pinches
  • Miso paste icon
    Miso paste
    2 tbsp (35g)
  • Mirin icon
    Mirin
    4 tbsp (71g)
  • Tamari icon
    Tamari
    2 tbsp (35g)

Tools

  • kCook icon Saucepan

Step preview

  1. Add sunflower oil to a clean saucepan
  2. Heat
  3. Add chicken breast to the saucepan
  4. Fry until light golden - 5 min
  5. Add button mushroom, carrot, ginger, chilli flakes, miso paste, mirin, tamari and water to the saucepan
  6. Boil
  7. Simmer - 10 min
  8. Add pak choi, spring onion and coriander to the saucepan
  9. Cook - approx 3 min
  10. Serve immediately
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