Chicken, Miso And Soybean Soup
serves 2-4
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2 boneless skinless chicken breast halves (1 1/2 whole breasts), thinly sliced
5 cups low-sodium chicken broth
1/4 cup miso paste
2 cups frozen soybeans
2 green onions, green parts only, thinly sliced
2 teaspoons rice wine vinegar
prep: 5 minutes
total: 30 minutes
large saucepan
small bowl
whisk
1. Prep the ingredients. Season the chicken with a sprinkling of salt and pepper, and cut it into 2-inch strips.
2. In a large saucepan, bring the chicken broth to a simmer over medium-high heat. In a small bowl, whisk together the miso paste with enough of the warm broth to dissolve it. Stir the miso and broth mixture into the simmering broth.
3. Add the chicken slices and gently simmer until it's barely cooked through, about 10 minutes. Stir in the soybeans and cook until they're heated through, 4-6 minutes. Take the pan off the heat and stir in the green onions and rice wine vinegar.
2. In a large saucepan, bring the chicken broth to a simmer over medium-high heat. In a small bowl, whisk together the miso paste with enough of the warm broth to dissolve it. Stir the miso and broth mixture into the simmering broth.
3. Add the chicken slices and gently simmer until it's barely cooked through, about 10 minutes. Stir in the soybeans and cook until they're heated through, 4-6 minutes. Take the pan off the heat and stir in the green onions and rice wine vinegar.
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