Jamie Oliver’s Chicken Miso Soup, a flavorful blend of chicken or vegetable stock, ginger, garlic, chili, cabbage, carrot, miso paste, soy sauce, and silken tofu, serves 6. This wholesome, nourishing soup takes about 20 minutes to prepare and cook.
Try More Jamie Oliver Recipes:
- Jamie Oliver Carrot And Orange Soup
- Jamie Oliver Runner Bean Soup
- Jamie Oliver Aubergine Soup
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Print Recipe🤎 Why You’ll Love This Chicken Miso Soup Recipe:
- Rich in Flavor: The combination of miso paste, fresh ginger, garlic, and chili creates a depth of flavor that is both rich and satisfying.
- Nutritious and Healthy: Packed with vegetables and the goodness of miso, this soup is not only delicious but also nutritious, offering vitamins, minerals, and antioxidants.
- Quick and Easy to Make: The recipe is straightforward and quick, making it an ideal choice for a busy weeknight dinner. It takes about 20 minutes from start to finish.
- Light yet Filling: Despite being a light soup, it’s surprisingly filling, thanks to the protein-rich tofu and the fiber in the vegetables.
- Detoxifying Properties: Ingredients like ginger and garlic have natural detoxifying properties, making this soup a healthy choice for cleansing the body.
- Perfect for Sharing: The recipe serves six, making it great for family meals or for when you have guests over.
❓ What Is Jamie Oliver’s Chicken Miso Soup Recipe?
Jamie Oliver’s Chicken Miso Soup is a nourishing blend of chicken or vegetable stock, ginger, garlic, chili, savoy cabbage, carrot, miso paste, soy sauce, and silken tofu. This wholesome soup is packed with flavor and easy to prepare.
🍗 Jamie Oliver Chicken Miso Soup Ingredients
- 750 ml organic chicken or vegetable stock
- 3cm piece of ginger
- 2 cloves of garlic
- 1 fresh red chilli
- ½ savoy cabbage
- 1 carrot
- 2 tablespoons miso paste
- low-salt soy sauce
- 100 g silken tofu
🥘 How To Make Jamie Oliver Chicken Miso Soup
- Put the stock in a pot and heat it up.
- Cut the garlic into thin slices, peel and cut the ginger, and then remove the seeds and chop the chili. Cover and cook for 5 minutes with the lid on.
- Cut the cabbage into shreds. Cut the carrot into thin slices and add them to the pan. Cover and cook for another three to four minutes, until the cabbage is soft.
- Add the miso paste and a lot of soy sauce, to taste.
- Once you’ve added the tofu, let it sit for a few minutes.
💭 Recipe Tips:
- Preparing the Ginger and Garlic: Slice the garlic thinly for even distribution of flavor. With ginger, peeling and finely chopping or grating it will infuse the soup with a fresh, pungent flavor.
- Handling the Chili: If you prefer a milder soup, remove the seeds from the chili to reduce the heat. For more spice, you can leave some or all of the seeds in.
- Cooking the Vegetables: Cut the cabbage and carrot uniformly for even cooking. Ensure the cabbage is cooked until just tender to maintain some texture.
- Adding Miso Paste: Dissolve the miso paste in a small amount of the warm broth before adding it to the soup. This prevents lumps and ensures even distribution of flavor.
- Soy Sauce to Taste: Start with a small amount of low-salt soy sauce and adjust to your taste. Remember, miso paste also adds saltiness to the soup.
🍣 What Goes Well With Chicken Miso Soup?
Chicken Miso Soup pairs well with sushi, steamed rice, or a light salad it complements spring rolls, dumplings, or stir-fried vegetables for a heartier meal, serve with grilled fish, teriyaki chicken, or a simple noodle dish.
🎚 How To Store Leftovers Chicken Miso Soup?
- Refrigeration: Place the leftover Chicken Miso Soup in an airtight container and store it in the refrigerator it will stay fresh for 2-3 days.
- Freezing: For longer storage, transfer the soup to a freezer-safe container, leaving some space for expansion it can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chicken Miso Soup?
- Stovetop: Warm Leftovers Chicken Miso Soup over low to medium heat for about 5-10 minutes, stirring occasionally.
- Microwave: Heat Leftovers Chicken Miso Soup in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
FAQs
How do you make the broth for Chicken Miso Soup?
Start with a base of chicken or vegetable stock enhance the flavor by adding fresh ingredients like ginger, garlic, and chili, simmering them together to infuse the broth.
What type of miso should be used?
There are several types of miso, including white, yellow, and red white miso is the mildest and sweetest, making it a good choice for this soup you can experiment with different types to find your preferred flavor profile.
How do you properly add miso to the soup?
Miso should be dissolved in a small amount of warm broth before being added to the soup. This prevents clumps and ensures it integrates smoothly into the broth.
Can Chicken Miso Soup be made vegetarian?
Yes, simply use vegetable stock instead of chicken stock and omit any added chicken meat. The soup will still be rich in flavor from the vegetables and miso.
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Soup
- Jamie Oliver Pea And Mint Soup
- Jamie Oliver Red Cabbage Soup
Jamie Oliver Chicken Miso Soup NutritionFacts
Amount Per Serving
- Calories: 195
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 6mg
- Sodium: 291mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Total Sugars: 1g
- Protein: 3g
- Vitamin C: 0mg
- Calcium: 74mg
- Iron: 1mg
- Potassium: 30mg
Jamie Oliver Chicken Miso Soup
Author: Imen Dridi Cooking Method:Stewing Cuisine:British Courses:Soups,Sides,Dinner,Lunch Recipe Keys:CChicken Miso Soup
Difficulty:BeginnerPrep time: 13 minutesCook time: 20 minutesRest time: 2 minutesTotal time: 35 minutesServings:6 servingsCalories:195 kcal Best Season:Available
Description
Jamie Oliver’s Chicken Miso Soup, a flavorful blend of chicken or vegetable stock, ginger, garlic, chili, cabbage, carrot, miso paste, soy sauce, and silken tofu, serves 6. This wholesome, nourishing soup takes about 20 minutes to prepare and cook.
Ingredients
Instructions
- Put the stock in a pot and heat it up.
- Cut the garlic into thin slices, peel and cut the ginger, and then remove the seeds and chop the chili. Cover and cook for 5 minutes with the lid on.
- Cut the cabbage into shreds. Cut the carrot into thin slices and add them to the pan. Cover and cook for another three to four minutes, until the cabbage is soft.
- Add the miso paste and a lot of soy sauce, to taste.
- Once you’ve added the tofu, let it sit for a few minutes.
Notes
- Preparing the Ginger and Garlic: Slice the garlic thinly for even distribution of flavor. With ginger, peeling and finely chopping or grating it will infuse the soup with a fresh, pungent flavor.
- Handling the Chili: If you prefer a milder soup, remove the seeds from the chili to reduce the heat. For more spice, you can leave some or all of the seeds in.
- Cooking the Vegetables: Cut the cabbage and carrot uniformly for even cooking. Ensure the cabbage is cooked until just tender to maintain some texture.
- Adding Miso Paste: Dissolve the miso paste in a small amount of the warm broth before adding it to the soup. This prevents lumps and ensures even distribution of flavor.
- Soy Sauce to Taste: Start with a small amount of low-salt soy sauce and adjust to your taste. Remember, miso paste also adds saltiness to the soup.
Keywords:Jamie Oliver Chicken Miso Soup
