Miso soup with chicken and chayote
Some soups are so hearty that they can be the main dish. We have a lot of that in the Philippines where, as a practice, we don’t serve the soup ahead of the main dish. Soups dishes like tinola, nilaga (literally, boiled) and sinigang (a sour soup with meat or seafood), for instance, are normally served as main dishes. With rice. And we like to douse our rice with the broth.
That day we had the fried breaded okra, we also had soup. This soup. Miso with chicken and chayote. As the main dish. It’s just the basic Japanese miso soup but because I was using uncooked chicken, I had to modify the procedure a bit.
Recipe: Miso soup with chicken and chayote
- 2 tbsps. of vegetable cooking oil
- 6 chicken thigh fillets (I like them with then skin on), cut into 1/2-inch cubes
- 1 onion, thinly sliced
- 1/2 tsp. of grated ginger
- 1 large chayote, peeled, cored and cut into 3/4-inch cubes
- patis (fish sauce), to taste
- 1 packet of dashi granules
- 2 heaping tbsps. of miso paste
- a drizzle of sesame seed oil
- sliced scallions (onion leaves), to garnish
- Heat 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.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4