At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.
Recipe information
Total Time
1 hours
Yield
4 Servings
Ingredients
1
6
2
2
3
2
4
6
Need to make a substitution?
Preparation
ingredient info:
Step 1
White miso can be found at Japanese markets, natural foods stores, and in the refrigerated section of some supermarkets. Hot chili paste can be found at Asian markets and in the Asian foods section of many supermarkets.
Instructions
Step 2
Heat oil in a large pot over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring, until vegetables are just beginning to soften and beginning to brown, 5–7 minutes.
Step 3
Add broth and miso and bring to a boil. Add chicken, reduce heat, and simmer, partially covered, until chicken is cooked through, 15–20 minutes. Remove chicken from broth, shred with 2 forks, and return to pot. Add bok choy, cover pot, and cook until bok choy is wilted, about 3 minutes.
Step 4
Serve soup with avocado, lime wedges, chili paste, and cilantro.