Miso Chicken Stew
Miso Chicken Stew
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 large green onion stalks, cut into 2-inch pieces
- 1/4 cup miso paste
- 1/4 cup sake, (rice cooking wine)
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 yellow onion, sliced
- 3 1/2 ounces enoki mushrooms, trimmed
- 3 1/2 ounces shimeji mushrooms, trimmed
- 4 cups green cabbage, shredded or chopped
- 14 ounces soft tofu, block
- 2 tablespoons green onions, sliced, for garnish
- 1 tablespoon vegetable oil, as needed for searing
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large ceramic pot or deep pan over medium-high heat. Place the chicken thighs into the hot vessel and sear until golden brown on both sides, about 3-4 minutes per side. Once seared, remove the chicken from the vessel and set aside.
⏱️ 8 min
- 2
Reduce the heat to medium. Add the large pieces of green onion stalks to the same vessel, utilizing the residual fat and flavor from the chicken. Sauté for 1-2 minutes until slightly softened.
⏱️ 2 min - 3
Add the miso paste, sake, mirin, soy sauce, and rice vinegar to the vessel with the onion stalks. Use a spatula to mix and dissolve the miso paste into the liquids, creating a flavorful base. Bring to a gentle simmer.
⏱️ 3 min
- 4
Add the sliced yellow onions, enoki mushrooms, shimeji mushrooms, and shredded cabbage into the vessel, arranging them evenly.
⏱️ 3 min
- 5
Place the block of soft tofu on top of the vegetables. Using kitchen shears, carefully cut the soft tofu directly in the vessel into desired bite-sized pieces.
⏱️ 2 min
- 6
Return the seared chicken thighs to the vessel, placing them on top of the vegetables and tofu. Using kitchen shears, cut the chicken thighs into smaller, bite-sized pieces directly in the pot.
⏱️ 2 min
- 7
Cover the vessel with a lid and simmer on low heat for 5 minutes. The vegetables will release their natural liquids, creating a rich broth.
⏱️ 5 min
- 8
After 5 minutes, remove the lid. The stew will have developed a deeply infused broth. Ladle some of the broth over the ingredients to ensure everything is well-moistened and infused with flavor.
⏱️ 2 min
- 9
Garnish with freshly sliced green onions before serving. Serve hot, perhaps with a side of steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Chicken Stew
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 large green onion stalks, cut into 2-inch pieces
- 1/4 cup miso paste
- 1/4 cup sake, (rice cooking wine)
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 yellow onion, sliced
- 3 1/2 ounces enoki mushrooms, trimmed
- 3 1/2 ounces shimeji mushrooms, trimmed
- 4 cups green cabbage, shredded or chopped
- 14 ounces soft tofu, block
- 2 tablespoons green onions, sliced, for garnish
- 1 tablespoon vegetable oil, as needed for searing
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large ceramic pot or deep pan over medium-high heat. Place the chicken thighs into the hot vessel and sear until golden brown on both sides, about 3-4 minutes per side. Once seared, remove the chicken from the vessel and set aside.
⏱️ 8 min - 2
Reduce the heat to medium. Add the large pieces of green onion stalks to the same vessel, utilizing the residual fat and flavor from the chicken. Sauté for 1-2 minutes until slightly softened.
⏱️ 2 min - 3
Add the miso paste, sake, mirin, soy sauce, and rice vinegar to the vessel with the onion stalks. Use a spatula to mix and dissolve the miso paste into the liquids, creating a flavorful base. Bring to a gentle simmer.
⏱️ 3 min - 4
Add the sliced yellow onions, enoki mushrooms, shimeji mushrooms, and shredded cabbage into the vessel, arranging them evenly.
⏱️ 3 min - 5
Place the block of soft tofu on top of the vegetables. Using kitchen shears, carefully cut the soft tofu directly in the vessel into desired bite-sized pieces.
⏱️ 2 min - 6
Return the seared chicken thighs to the vessel, placing them on top of the vegetables and tofu. Using kitchen shears, cut the chicken thighs into smaller, bite-sized pieces directly in the pot.
⏱️ 2 min - 7
Cover the vessel with a lid and simmer on low heat for 5 minutes. The vegetables will release their natural liquids, creating a rich broth.
⏱️ 5 min - 8
After 5 minutes, remove the lid. The stew will have developed a deeply infused broth. Ladle some of the broth over the ingredients to ensure everything is well-moistened and infused with flavor.
⏱️ 2 min - 9
Garnish with freshly sliced green onions before serving. Serve hot, perhaps with a side of steamed rice.
⏱️ 1 min