Miso soup with chicken and chayote
Miso soup with chicken and chayote might be a good recipe to expand your soup recipe box. For 89 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 224 calories, 2g of protein, and 22g of fat per serving. This recipe serves 4. 36 people were impressed by this recipe. It will be a hit at your Autumn event. It is an inexpensive recipe for fans of Japanese food. This recipe from Casaveneracion requires onion, scallions, patis, and ginger. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is rather bad. If you like this recipe, take a look at these similar recipes: Miso, chayote and spinach soup, Mexican Chicken and Chayote Soup, and Chayote Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 large chayote, peeled, cored and cut into 3/4-inch cubes
6 chicken thigh fillets (I like them with then skin on), cut into 1/2-inch cubes
1 packet of dashi granules
1/2 tsp. of grated ginger
2 heaping tbsps. of miso paste
1 onion, thinly sliced
patis (fish sauce), to taste
sliced scallions (onion leaves), to garnish
a drizzle of sesame seed oil
2 tbsps. of vegetable cooking oil
Equipment:
pot
bowl
Cooking instruction summary:
InstructionsHeat the cooking oil in a pot.Add the chicken and cook, stirring occasionally, until no longer pink. Add about a tablespoonful of fish sauce, stir, continue cooking until the mixture is almost dry.Add the sliced onion and grated ginger. Cook, stirring often, until fragrant, about a minute.Add the chayote cubes. Pour in about six cups of water. Bring to the boil, lower the heat, cover and simmer for about 15 minutes or until the chayote cubes are tender.Add the dashi. Stir. Turn off the heat.Take about a quarter cup of the broth, pour into a bowl, add the miso paste and stir until smooth and pourable. Pour the mixture into the pot. Stir. Taste. Add more fish sauce, if needed.Drizzle in a little sesame seed oil. Sprinkle with the sliced scallions. Serve.
Step by step:
1. Heat the cooking oil in a pot.
2. Add the chicken and cook, stirring occasionally, until no longer pink.
3. Add about a tablespoonful of fish sauce, stir, continue cooking until the mixture is almost dry.
4. Add the sliced onion and grated ginger. Cook, stirring often, until fragrant, about a minute.
5. Add the chayote cubes.
6. Pour in about six cups of water. Bring to the boil, lower the heat, cover and simmer for about 15 minutes or until the chayote cubes are tender.
7. Add the dashi. Stir. Turn off the heat.Take about a quarter cup of the broth, pour into a bowl, add the miso paste and stir until smooth and pourable.
8. Pour the mixture into the pot. Stir. Taste.
9. Add more fish sauce, if needed.
10. Drizzle in a little sesame seed oil. Sprinkle with the sliced scallions.
11. Serve.
Nutrition Information:
covered percent of daily need
