Ingredients
- 400 grams skin-on chicken thighs cut into bite-sized pieces
- 200 grams sweet potato cut into 3/4 inch pieces
- 170 grams carrot cut into 1/2 inch pieces
- 75 grams shiitake mushrooms
- 50 grams green beans cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 4 cups chicken stock
- 1/4 cup ORGANIC MISO CHICKPEA MISO
Nutrition Facts
Calories・382kcalCarbohydrates・27gProtein・22gFat・21gSaturated Fat・5gPolyunsaturated Fat・5gMonounsaturated Fat・8gTrans Fat・0.1gCholesterol・91mgSodium・625mgPotassium・814mgFiber・3gSugar・10gVitamin A・14353IUVitamin C・6mgCalcium・48mgIron・2mg
Instructions
- Trim any excess fat or connective tissue from 400 grams skin-on chicken thighs and cut into bite-sized pieces.
- Prepare 200 grams sweet potato, 170 grams carrot, 75 grams shiitake mushrooms, and 50 grams green beans by cutting them into bite-sized pieces.
- Add 1 tablespoon vegetable oil to a pot over medium-high heat, then place the chicken thighs skin-side down. Let the meat fry until the skin has browned.
- Add the sweet potatoes, carrots, and shiitake mushrooms and saute until most surfaces of the chicken are cooked.
- Add 4 cups chicken stock and bring the mixture to a boil. Skim off any foam and excess oil that floats to the surface as the soup boils. Turn down the heat to maintain a gentle simmer and cook the chicken soup for 20 minutes.
- Add green beans at around 17 minutes and cook them until tender.
- Turn off the heat and dissolve 1/4 cup ORGANIC MISO CHICKPEA MISO into the chicken miso soup. Serve this with brown or white rice, or add udon noodles to make a Japanese chicken noodle soup.
