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Spring Chicken Miso Soup

Course Soup
Cuisine North America
Keyword Chicken
Servings 8

Ingredients

  • 800 g chicken thighs boneless, skinless
  • Salt and pepper
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 2 tsp ginger grated
  • 1 tbsp mirin or sherry
  • 1 tbsp sugar
  • 1 tbsp tamari or light soy sauce
  • 250 g soba buckwheat noodles
  • 250 g sugar snap peas trimmed
  • 250 g leeks white and tender green part, diced
  • 50 g white miso or more to taste
  • 250 g baby spinach
  • basil leaves julienned

Instructions

  1. eason the chicken thighs on all sides with salt and pepper.
  2. Put oil in a heavy-bottomed soup pot over medium high heat. Add the thighs and cook for 3 to 4 minutes, reducing the heat to keep the meat from browning. Turn and cook the other side for about 2 minutes.
  3. Add the garlic and ginger and let sizzle without browning.
  4. Add the mirin, the sugar, the tamari, 2 l of water and bring the mixture to boil. Lower the heat and let simmer gently for 20 minutes.
  5. Turn off heat.

  6. Remove the thighs and chop them into 1-2 cm chunks, then return the meat to the pot. Taste the broth and adjust with salt if necessary.

  7. In a separate pot, cook the buckwheat noodles according to the package directions, being careful not to overcook. Drain the noodles and refresh them with cool water, then leave them at room temperature.
  8. Bring a small pot of salted water to boil. Add the snap peas and the leeks and simmer for 5 minutes, then drain and refresh with cool water. Leave the ingredients at room temperature.
  9. To serve, reheat the broth to just under a boil.

  10. Dilute the miso with a little hot broth and whisk it into the soup. Add the spinach and let wilt slightly, then add the leeks and the snap peas and let them warm for 1 minute. Divide the noodles among the warmed bowls and ladle the soup over. Top each bowl with a little basil.

Recipe Notes

Recipe by David Ranis on https://www.nytimes.com/2015/04/08/dining/a-spring-chicken-soup-with-miso.html
Photography by Evan Sung for The New York Times