The Miso soup with seven spice chicken Recipe is a paste made from fermented soya beans and a grain either barley or rice. It is aged for up to three years to mellow the flavors. There are about six basic types, ranging in texture and color from pale yellow to a deep chocolate brown; each has its own savory taste. If you can, try to use the least commercially processed product that is available, as the taste will be superior. Miso provides a base for a soup to which you can add an array of ingredients mushrooms, seafood, grilled meat, or tofu.
Serves 4
Ingredients:
2 large boneless chicken breasts,
about 1lb (450g)
1⁄2 teaspoon shichimi togarashi
(Japanese seven-spice)
(available from Japanese or
Asian markets)
1 quart (4 cups) dashi stock
(see below)
3 tablespoons (4oz) miso paste
(available from Japanese
markets and health food shops)
4 scallions (green onions),
finely chopped
13⁄4in (4cm) piece of fresh ginger,
cut into matchsticks
2 tablespoons light soy sauce
plus extra if needed
salt and freshly ground
black pepper
Method:
1. Heat a ridged cast-iron grill pan until very hot. Season the chicken breasts with salt, black pepper, and the shichimi togarashi. Grill the chicken until golden brown and cooked on both sides, allowing about 4 minutes on each side depending on the size.
2. Bring the dashi stock to the boil, add the miso paste, and gently dissolve. Remove from the heat, and add the scallion, ginger, and soy sauce to the stock.
3. Slice the chicken into thin pieces, and divide among four serving bowls. Pour the stock over the chicken, dividing the ginger and scallion evenly. Serve immediately, with extra soy sauce if required.
4. There will be a balance between the sweet chicken and the hot spices and ginger. The stock will be sour from the miso and salty from the bonito flakes and soy sauce.
5. The kombu that was used in the stock, meanwhile, acts as a flavor enhancer, intensifying all the flavors on your taste buds.
Notes and Tips:
Dashi stock Put a 21⁄2 x 13⁄4in (6 x 4cm) piece of dried kombu (kelp) in a pan, and cover with 4 cups water. Bring to the boil, uncovered. Just before the water starts boiling, remove the kombu and discard. Sprinkle in 1oz (30g) package bonito flakes, and remove the pan from the heat. When the bonito flakes have sunk to the bottom of the pan, strain the liquid and discard the flakes. You now have a basic stock that can be flavored with light soy sauce, rice wine, ginger, or mushrooms. It can be stored in the refrigerator until needed.
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| Miso soup with seven spice chicken Recipe |
