Chicken Egg Miso Soup
Cozy Chicken and Egg Miso Soup Recipe
As the cooler months roll in, it's time to embrace the warmth of comforting soups. One of my favorite go-to dishes during this season is miso soup. It's light, nourishing, and incredibly versatile. Recently, I decided to put a unique twist on the classic miso soup by incorporating the well-loved Oyako (“parent-child” in Japanese) combination - chicken and egg.
You might be familiar with this pairing from the popular dish Oyako-don, a rice bowl topped with simmered chicken and egg. Today, I'm bringing these two ingredients together for a quick, simple, and delicious miso soup.
This Oyako-style Chicken and Egg Miso Soup is not only easy to make but also packed with Umami and hearty ingredients that will keep you coming back for “Okawari” (more)
RECIPE
Servings: 3-4
Time: 10 min
Ingredients:
2 pcs Chicken thigh
1/8 pc Cabbage
800 ml Water
1 pack Dashi
3 tbsp Miso paste
1 tsp Potato starch
Scallion
My Kitchen Tools:
Instructions:
Prepare the broth: In a pot, add water and a dashi packet (or your homemade dashi), and bring to a boil. Add the bite-sized pieces of chicken thigh and cook until fully cooked through. Once the chicken is done, remove the dashi packet.
Cook the cabbage: Add chopped cabbage to the pot and let it simmer until it becomes tender.
Incorporate the miso: Stir in miso paste. Make sure to dissolve the miso well, either by using a ladle or strainer to prevent clumps.
Add the egg: In a bowl, beat the egg the potato starch. Keep the medium heat, and slowly pour the beaten egg into the pot, little by little, create soft ribbons of egg throughout the soup. Let the egg set without stirring.
Garnish and serve: Once the egg is softly set, garnish with chopped scallions.
How to Make Fluffy Egg Ribbons
Add a potato starch to the egg
By adding some potato starch into the beaten egg beforehand, it becomes easier for the egg to set, resulting in a light and fluffy texture. This way would work for Miso soup since I didn’t want to thicken the soup by adding the slurry to the water.Add the beaten egg to a fully boiling soup
If the soup is not boiling properly, the temperature will drop when you add the beaten egg, making it harder for the egg to set. Therefore, always make sure the soup is at a high temperature when adding the egg.Leave the soup for a while after adding the egg
Some people might be tempted to stir the soup right away to help the egg set neatly, but after adding the beaten egg, avoid stirring it immediately. Let it sit for a while. A light stir at the end is enough to finish it off.
