As per my undying love for all things miso and all things soupy, I bring you a really quick miso soup that will warm you to your bones. Basic miso soup usually contains only tofu but mine is super boosted with chicken strips, fresh mushroom & egg! If you’re not feeling too well (I’m speaking to you, Erin), this one is for you.
To make sure my chicken strips are properly seasoned, I mixed in some salt, pepper, oil & corn starch. The starch is to help the seasoning adhere to the meat through the cooking process while that touch of oil keeps the pieces from sticking together too much.
In a really hot pan and a few drops of oil, saute the chicken pieces until fully cooked through. This took me about 5 minutes ie 2.5 minutes per side. They cook real fast! Over cooking makes them dry so be careful!
Into the same pan, soften the shallots. I like the sweetness they impart into our soup. Seeing as it’s a quick soup, it needs all the help it can take. I went for shallots as they take less time to cook and are sweeter than regular onions.
That’s a meal and a half in the bowl right there. I make variations of miso soup so very often that my tub of miso paste diminishes very quickly. If you get the kind that already contains crushed bonito in them, it’s just a matter of stirring in the paste into hot water and you get soup!
How else do you use miso? I’m obsessed.
“Lead me in Thy truth, and teach me: for Thou art the God of my salvation; on Thee do I wait all the day.” (Psalm 25:5)
- 7 Chicken Tenders or 1 large Chicken Breast, cut into strips
- 1 tbsp Corn Starch
- 1 tsp Salt
- ¼ tsp ground Black Pepper
- 1½ tbsp Oil, separate use
- 3 Shallots, peeled & thinly sliced
- 1 cup mixed Fresh Mushrooms (I used white & brown shimeiji & enoki)
- 1 Egg, beaten
- 2 tbsp Awase Miso Paste
- 3 cups Water (or broth/stock)
- 3 stalks Coriander, chopped finely
- In a bowl, season chicken strips with salt, pepper, ½ tbsp oil & corn starch. Mix evenly.
- Heat up a soup pot. Sear chicken strips, in batches if necessary, until cooked through. Takes about 2.5 mins per side. Remove & set aside.
- Pour in remaining tablespoon of oil. Toss in chopped shallots and saute until shallots are translucent.
- Scatter in mushrooms and stir around until mushrooms have turned slightly limp.
- Pour in water/stock. Bring up to a simmer. Pour in cooked chicken strips.
- Scoop out 1-2 ladlefuls of simmering water into a bowl. Stir in miso paste until properly dissolved.
- Meanwhile in the pot, as the water is simmering, drizzle in beaten egg to form ribbons. Turn off heat.
- Pour in dissolved miso paste and stir to mix. Toss in chopped coriander. Taste for seasoning. Add more water if too salty or more salt if needed.
- Serve up while still warm with noodles or rice!