2/18/13 - Miso Soup with Chicken and Vegetables

Broth:

1 tsp soy bean oil

1/2 cup chopped yellow onion

1 clove garlic

1 Tbsp chopped ginger

1 Qt Water

4 Tbsp Miso paste (barley)

10 oz Chicken Breast (or two small breasts)

For the bowl:

8 Shiitake Mushrooms (slice very thin)

1 Medium Carrot (slice in very thin strips--”fine julienne”)

8 Snow Peas (cut in half)

1/4 cup Slice Scallions

1/4 cup Napa Cabbage (slice very thin)

1/4 cup Fresh Cilantro Sprigs (rip with fingers)

**Reserved Poached Chicken from above broth (shred with fork)

Optional:

Red Chili Paste or Hot Sauce of Choice

Slice up Wonton strips

4 Lime Wedges (squeeze juice into bowl)

Method:

1. Sauté the chopped onion, garlic, and chopped ginger in oil for about 1 minute.

2. Pour in water and bring to a boil. Add miso paste and whole raw chicken breasts.

3. Adjust heat to a simmer and cook for about 20 minutes. The chicken should be cooked through at this point.

4. Remove the chicken from the broth and let cool for a few minutes and then shred with a fork.

5. Arrange empty bowls on the table and portion all remaining ingredients into each one.

6. Ladle hot broth into the bowls. If you spicy food, add a bit of chili paste or hot sauce. Squeeze a few drops of lime juice into the hot soup bowl. Enjoy!

Notes:

*The broth can be made a day or two in advance. You could have a nice meal in the time it takes to heat up the broth!!

*Add some thinly sliced wonton strips into the empty bowls for a bit of noodle texture.

*It is very important to cut up all of the vegetables very thin and serve the broth very hot!!