Chicken and Vegetable Miso Soup
Ingredients
- 4 bone-in chicken thighs, or more to taste
- 1 pinch dried oregano, or to taste
- kosher salt and ground black pepper to taste
- 3 bay leaves
- 3 tablespoons miso paste, or more to taste (Optional)
- 4 quarts water, or as needed
- ½ bunch celery, diced
- 4 carrots, chopped, or more to taste
- 1 bunch fresh dill, minced
- ½ butternut squash, peeled and chopped
- ½ small head red cabbage, chopped
- 1 purple turnip, peeled and chopped
- 1 leek, diced
- ½ red bell pepper, seeded and diced
- 1 large jalapeno pepper, with seeds, diced
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Instructions
- Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
- Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.
Source
Original recipe: View Original
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