Miso soup with mushrooms
2 servings
40 minutes
Miso soup with mushrooms is a classic Japanese dish symbolizing the harmony of flavors and nutritional properties. Its history traces back to ancient Japan, where miso paste was used as a base for many traditional soups. The deep, rich flavor of the broth enhanced by the umami of white mushrooms, shiitake, and enoki pairs beautifully with tender chicken and fresh kale greens. The light tang of pickled radish adds zest while nori gives a sea note. This dish warms and nourishes, making it perfect for cold days or a light dinner. Its rich flavor highlights the art of Japanese cuisine where every detail plays an important role. It is served with rice that complements the textural variety creating a complete and balanced meal.
1
Cook the rice according to the instructions on the package.
- Four-rice blend: 150 g
2
Place the white mushrooms in a small bowl and simply pour boiling water over them to moisten.
- Dried porcini mushrooms: 20 g
3
Meanwhile, peel the onion and cut it into eighths, then place it in a medium-sized pan over medium-high heat with 1 teaspoon of peanut oil. Cook for a few minutes or until dark golden brown, stirring occasionally. Cut the ginger into strips.
- Red onion: 1 head
- Peanut oil: 1 teaspoon
- Ginger: 10 g
4
Reduce the heat to medium-low, then add ginger, miso paste, and broth, along with the white mushrooms and soaking water. Cover and simmer on low heat for 20 minutes.
- Miso paste: 1 teaspoon
- Chicken broth: 800 ml
- Dried porcini mushrooms: 20 g
5
Cut the radish in half, place it in a bowl, drizzle with a little vinegar and a pinch of salt, and set aside for quick pickling.
- Radish: 6 pieces
- Rice vinegar: 5 ml
- Salt: to taste
6
Finely chop the chicken and cut the kale and nori into small pieces, removing all the tough stems from the cabbage. Chop the mushrooms, leaving the smallest ones whole, and mix everything with the broth.
- Chicken breast: 200 g
- Kale: 100 g
- Dried nori seaweed: 1 piece
- Enoki mushrooms: 50 g
- Shiitake mushrooms: 50 g
- Oyster mushrooms: 50 g
7
Cover again and cook for 4 minutes or until the chicken is fully cooked. Distribute the rice on plates, then add the radish.
- Four-rice blend: 150 g
- Radish: 6 pieces
8
Bring the broth to readiness, pour it into plates, and serve at the table.
- Chicken broth: 800 ml